Ingredients:

  • 4 large Russet potatoes (approx. 10 oz / 280g each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 3 cloves fresh garlic, finely grated
  • 1 tbsp fresh parsley, minced
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Scrub the Russet potatoes clean and pat them completely dry with a lint-free towel.
  3. Use a fork to prick each potato 5-6 times to allow internal steam to escape.
  4. In a small bowl, mix the 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper, then rub the mixture evenly over the skins.
  5. Place a wire cooling rack atop a large baking sheet and arrange the potatoes on the rack, leaving space between them.
  6. Bake for 50-60 minutes until the skin is rich brown and feels firm and slightly hollow when tapped.
  7. While the potatoes roast, mash the 4 tbsp softened unsalted butter, 3 cloves grated garlic, 1 tbsp minced parsley, and 1/4 tsp salt together into a paste.
  8. Remove the potatoes from the oven and slice a deep cross into the top of each.
  9. Immediately insert a generous dollop of the garlic butter compound into the slit and press down slightly to open the potato, allowing the butter to melt into the interior.