Ingredients:

  • 4 large Russet potatoes (approx. 11 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse sea salt
  • 4 tbsp unsalted grass-fed butter
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp fresh chives, chopped (optional)

Instructions:

  1. Preheat your oven to 425°F (218°C). Scrub the potatoes vigorously under cold water with a stiff vegetable brush to remove dirt.
  2. Thoroughly dry each potato with a towel. Use a fork to prick the skin 6–8 times across the surface to allow steam to escape during the baking process.
  3. Place the naked, dry potatoes directly on a wire cooling rack set over a baking sheet. Roast for 25 minutes to dehydrate the skin.
  4. Remove the baking sheet from the oven. Brush the exterior of each potato with olive oil and coat generously with coarse sea salt.
  5. Return potatoes to the oven and continue baking for 25–30 minutes, or until an instant-read thermometer inserted into the center reaches 210°F (99°C).
  6. Slice the potato open immediately, fluff the interior with a fork, and top with 1 tablespoon of grass-fed butter, black pepper, and optional chives.