4 large Russet potatoes
1/4 cup olive oil
1 tablespoon salt
Preheat the oven to 425ºF. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes Rub salt all over the potatoes. Choose coarse sea salt or pink Himalayan salt. Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
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