Ingredients:

  • 4 large Russet potatoes (10-12 oz each)
  • 2 tbsp warm water
  • 1 tbsp kosher salt
  • 1 tbsp neutral oil
  • 1 tsp flaky sea salt
  • 4 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 450°F (230°C). Scrub the Russet potatoes thoroughly under cold water and pat them completely dry with a towel.
  2. In a small bowl, dissolve the kosher salt into the warm water to create a concentrated brine.
  3. Place the potatoes on a wire cooling rack set over a rimmed baking sheet. Using a pastry brush, coat the entire surface of each potato with the salt-water brine.
  4. Slide the baking sheet into the center of the oven and roast for 45 to 50 minutes, or until an instant-read thermometer inserted into the center reaches 205°F.
  5. Remove the potatoes from the oven. Brush the skin of each potato with a thin, even layer of neutral oil.
  6. Return the potatoes to the oven for 5 to 10 additional minutes until the skin is mahogany-colored and brittle.
  7. Immediately slice the potatoes open to release steam. Serve topped with a tablespoon of cold unsalted butter and a pinch of flaky sea salt.