Ingredients

The following ingredients have 4 Servings
  • 4 (7 - 9 oz. each) russet potatoes, (scrubbed clean and rinsed)
  • 1/2 cup warm water
  • 2 Tbsp (32g) salt
  • 1 Tbsp vegetable oil

Instruction

  • Preheat oven to 450 degrees F. Place a wire rack over a rimmed 18 by 13-inch baking sheet.
  • Pierce each potato 6 times (3 times on two sides) with a fork.
  • In a large bowl, whisk together water and salt until salt has dissolved. 
  • Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.
  • Bake in preheated oven until center registers 205 degrees F on an instant read thermometer (potatoes should almost be soft inside when pressed).
  • Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.
  • Remove from oven and immediately cut a slit or "X" across to release steam. Using a kitchen towel squeeze ends to open then top as desired.