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English Jacket Potatoes

English jacket potatoes bake directly on the oven rack until their skins are crisp and a knife slides easily into the centers. A little oil and kosher salt give these russet potatoes a simple, classic finish.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
resting 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: British
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Place a rimmed baking sheet on the rack below the center rack to catch any drips.
  3. Scrub the potatoes well and dry them thoroughly.
  4. Prick each potato about 6 times with a fork.
  5. Rub the potatoes all over with the oil and sprinkle evenly with the salt.
  6. Place the potatoes directly on the center oven rack and bake for 55 to 75 minutes, until the skins are crisp and a knife slides easily into the centers.
  7. Let the potatoes rest for 5 minutes.
  8. Cut a deep slit lengthwise in each potato and squeeze the ends gently to open.

Notes

For the crispest skins, dry the potatoes thoroughly before adding the oil and salt. Store leftovers covered in the refrigerator for up to 4 days; freeze them for up to 3 months. Olive oil can replace the vegetable oil if desired.