Back before I went to cooking school, I was working a job as a server for the university catering service. On one uneventful afternoon, I walked into the kitchen to find one of the chefs elbow deep in a giant metal bowl full of oil covered baking potatoes. I was confused. I'd seen potatoes be tossed in oil once they were cut up, but whole potatoes? He then poured in a whole bunch of salt and pepper and continued to toss them around until they were all shiny and crusted with seasoning. I finally ended up asking him what the heck he was doing and he told me we has getting ready for a steak dinner we were catering later that night. He explained that the oil kept the potatoes moist while the salt and pepper made them look pretty and taste good. Made sense.
Not long after this conversation was had I was taken on a date to Outback Steakhouse. And, lo and behold, they had they same salt and pepper crusted baked potatoes! And they were good. Really good.
Fast forward like 13 years, this still the only way I like to eat my baked potatoes. They turn out so fluffy and moist and the skin is slightly crisp and seasoned and just perfect.
Now, a lot about how well a baked potato turns out has to do with the actual potato itself. You can't bake a red potato and expect it taste like a steakhouse potato, because it's not. Each variety of potato has a different moisture content and for these baked potatoes we want one that is dry and mealy-- the Russet! They are pretty big and can be found at all grocery stores. My store calls them "Baking Potatoes" instead of Russets but if they're big and look like your stereotypical potato, that's it.
Wash your potato really well and then dry it really well too so that you can brush a layer of oil over the entire thing. The chef from my story dumped all of the potatoes into a bowl and tossed them with the oil and seasoning but since you're likely not making 30+ potatoes at once, this method uses less dishes. 🙂
The kind of salt you use matters too. Kosher salt is a large flake which means you'll be able to see it well on the potato as well as really feel the texture and crunch of it when eating.
Sprinkle some kosher salt and pepper on the top half of each oil covered potato. You can do the underside if you wanted to, but it's not necessary.
From here all you do is pop them into a 375 degree oven for about an hour. Based on the size of the potato and your oven the time will vary. The potato is done when you can easily pierce it with a fork .
Isn't it pretty? Now all you have to do is smother the thing in butter and sour cream for the absolute perfect baked potato. Easy huh?
More Potato Recipes You Might Like
- Baked Sweet Potatoes
- Au Gratin Potato Recipe
- Grilled Sweet Potatoes
- Slow Cooker Mashed Potatoes
- Oven Roasted Potatoes
Steak House Baked Potatoes
Ingredients
- 6 Russet Baker Potatoes
- ¼ cup Vegetable Oil of Choice- I used olive
- kosher salt
- black pepper
Instructions
- Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Bake at 375 degrees for about an hour or until it pierces easily with a fork.
petter says
Hi there
frances says
These potatoes turned out fantastic! I have always been a fan of crispy skin baked potatoes but the method here was easier and less steps. The inside was so fluffy! Will use again and again! Thanks!
Theodora Sparks says
I have a slightly healthier variation...
When I clean the potatoes, I just have the kosher salt by the sink. After cleaning, I then poke with the fork and rub the spices in one step. I use water and not oil.
I then throw these big potatoes into the microwave for 7 min per potato. Then I hand them to my husband who puts them on the charcoal grill for another 7 min.
Yum
Teresa Olson says
Put a long nail in it and it will cook faster.
Jeff @ Make It Like a Man! says
I always oil them, but I don't usually season them until they're cooked. I'll have to try it your way!
Heather Cheney says
Definitely! I just love the crispy, salty skin!
Barbara | Creative Culinary says
I saw this on Facebook and had to see what you do and son of a gun...my dear old dad had it right all along! Simple, rustic and delish! Of course now I want one BAD and not a potato in the house. 🙁
Heather Cheney says
Oh, that's the worst! Hope you get a potato soon!
willie says
Don't the potatoes need to be pierced by fork brfore hand ? Covered in foil to cook ? Willie
mmaks says
No willie, foil is not necessary-just a waste. You only need to pierce the skin if you are cooking them in a microwave oven.
Marlynn @UrbanBlissLife says
I've never thought to cover the potatoes in oil whole before baking or cutting them up before...makes so much sense! I can't wait to try this. Thank you for sharing, Heather!
Heather Cheney says
Thanks Marlynn-- you'll love them!