• 4 medium russet potatoes
  • Extra-virgin olive oil
  • Sea salt


  1. Preheat the oven to 425°F and line two baking sheet with parchment paper.
  2. Use a fork or sharp knife to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
  3. Slice open each potato. Assemble with butter and your favourite toppings!


Not enough time to bake your potatoes in the oven? Don’t worry you can cook them in the microwave.

Potatoes cooked in the microwave are ready in a fraction of the time and still come out soft and fluffy and perfect for loading with toppings.

  1. Pierce potato all over with a fork before placing it directly into the microwave. If cooking more than one potato at a time, make sure that the potatoes are in a single layer and not touching.
  2. Cook the potato for 3 to 4 minutes and then carefully flip and cook for an additional 3 to 4 minutes. For every extra potato you’re cooking, add 1 minute for each side.*
  3. Use a knife to pierce the potato and check for doneness. The potato should feel tender (but not mushy) all the way through.
  4. If the potato is finished, allow it to sit for 1 minute to cool slightly before removing it from the microwave. If still hard, continue to cook in 1-minute increments until the potato is tender.


For Crispy Skin: Preheat your oven to 220°C and cook the potatoes in the microwave according to the recipe instructions. Once cooked, rub your potato with olive oil. Sprinkle generously with salt (preferably coarse salt) and place the potato on a baking sheet. Bake until the skin is crispy, about 10 to 15 minutes. Serve and enjoy!
*These times are for baking potatoes of around 300g. For smaller potatoes, start with one minute less, and for larger, one minute more.

*Baking Times for Multiple Potatoes

2 potatoes for 4 to 5 minutes per side

3 potatoes for 5 to 6 minutes per side