Ingredients:

  • 4 large Russet potatoes (approx. 11 oz each)
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp fine sea salt
  • 4 tbsp unsalted butter
  • 3 cloves garlic, finely grated
  • 1 tbsp fresh parsley, finely minced
  • 1/4 tsp cracked black pepper
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 425°F. While that’s heating, take your 4 large Russet potatoes to the sink. Scrub them thoroughly under cold water using a brush to remove all grit. This is vital because we want that skin to be totally edible and delicious.
  2. Pat the potatoes completely dry with a clean kitchen towel. Any leftover moisture on the surface will create steam, which prevents the skin from getting that shattering crispiness.
  3. Take a fork and prick each potato 5-6 times. This is called docking. It creates tiny chimneys for steam to escape, preventing the potato from potentially bursting in your oven.
  4. Drizzle the potatoes with 2 tbsp extra virgin olive oil. Use your hands to rub the oil all over the skin until they are glistening. Sprinkle the 1.5 tbsp fine sea salt over them and rub again. You want the salt to stick to every inch.
  5. Place the potatoes on the wire rack over your baking sheet. Slide them into the oven on the center rack. Bake for 60 minutes. You’re looking for an internal temperature of 205-210°F and skin that feels firm and crackly.
  6. About 10 minutes before the potatoes are done, start your butter. Place 4 tbsp unsalted butter in a small saucepan over low heat. Once melted, add the 3 cloves of grated garlic.
  7. Let the garlic and butter mingle for 1-2 minutes. Watch for the sizzle and the aroma — you want it to smell like heaven, but the garlic should stay pale or golden, never brown or dark.
  8. Turn off the heat and stir in the 1 tbsp fresh parsley and 1/4 tsp cracked black pepper. The residual heat will soften the parsley and release its oils without wilting it into mush.
  9. Remove the potatoes from the oven. Using a sharp knife, slice a longitudinal slit down the center of each. Be careful of the steam!
  10. Use a clean towel to grip the ends of the potato and squeeze them toward the middle. This pops the potato open and fluffs the interior. Drizzle that liquid gold garlic butter into the center and finish with a sprinkle of 1 tsp flaky sea salt.