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Gordon Ramsay’s Perfect Baked Potatoes

A perfectly cooked Gordon Ramsay Baked Potatoes, split open with fluffy interior, butter, and herbs.
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Follow this method to achieve restaurant-quality baked potatoes with incredibly crispy skin and a light, fluffy interior, based on Gordon Ramsay’s techniques.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons coarse sea salt
  • 4 tablespoons unsalted butter, softened
  • Freshly ground black pepper
  • Optional toppings: Sour cream, chives, grated cheddar cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the potatoes thoroughly under cold water. Dry them completely with paper towels; moisture prevents crisping.
  3. Prick each potato several times deeply with a fork.
  4. Rub the entire surface of each potato generously with olive oil.
  5. Sprinkle the potatoes heavily with coarse sea salt, pressing the salt into the skin.
  6. Place the potatoes directly onto the oven rack.
  7. Bake for 60 to 75 minutes, or until the skin is very crisp and the interior is tender when squeezed.
  8. Remove the potatoes from the oven. Immediately slice them open lengthwise down the center, being careful not to cut through the bottom skin.
  9. Gently squeeze the sides of the potato to push the fluffy interior up through the opening.
  10. Fluff the inside flesh lightly with a fork.
  11. Place a knob of softened butter inside each potato and season with black pepper.
  12. Serve immediately with your desired toppings.

Notes

  • For extra crispiness, you can prick the potatoes, rub with oil and salt, and bake them at 425°F (220°C) for 15 minutes before reducing the temperature to 400°F (200°C) for the remainder of the cooking time.
  • Do not wrap the potatoes in foil; this steams them and prevents the skin from crisping.
  • Use Russet or Idaho potatoes for the best fluffy texture.

Nutrition

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