Ingredients:

  • 4 large Russet potatoes (approx. 11 oz each)
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp coarse sea salt
  • 1 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Preheat and prep. Set your oven to 200°C (approx 400°F). Scrub the 4 large Russet potatoes under cold water to remove any dirt.
  2. Dry thoroughly. Use a clean kitchen towel to pat the potatoes completely dry. Note: Moisture is the enemy of crispiness; any water left on the skin will turn to steam.
  3. Pierce the skin. Use a fork to prick each potato 6-8 times. Note: This allows steam to escape from the center so the potato doesn't explode.
  4. Coat with oil. Rub 2 tbsp extra virgin olive oil all over each potato until they are shiny.
  5. Season the crust. Sprinkle 1.5 tbsp coarse sea salt and 1 tsp cracked black pepper over the oiled skins. Roll them around to ensure an even coating.
  6. Arrange for baking. Place the potatoes on a wire rack set over a baking sheet. Ensure they aren't touching to allow airflow.
  7. Bake the potatoes. Slide into the oven and bake for 55 minutes until the skin is crackling and the center feels soft when squeezed (use a mitt!).
  8. Check for doneness. A paring knife should slide into the center with zero resistance.
  9. The Shatter Slice. Immediately after removing, slit the potato lengthwise. Use a fork to fluff the white interior until it looks like clouds.
  10. Finish and serve. Drop 1 tbsp unsalted butter into each and top with 0.5 tbsp fresh chives.