Jacques Pépin’s Baked Potatoes
Updated March 18, 2025
- Total Time
- 1 hour
- Prep Time
- 2 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large Idaho or Russet potatoes, about 8 to 9 ounces each
Nutritional analysis per serving (4 servings)
143 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Move an oven rack to the center of the oven. Heat the oven to 425 degrees. Wash potatoes thoroughly.
- Step 2
Place the potatoes on the oven rack. Do not wrap them in aluminum foil. Cook about 50 minutes or until tender.
Private Notes
Comments
I have found it best to grease the potatoes with cooking spray for crispy skins. I also slide a metal skewer through the center of the potatoes to make sure the steam escapes and speeds up the cooking process slightly.
The tips given in the NYT Cooking should be followed, but in this order: 1) prick; 2) rub; and 3) sprinkle. You need to get a hold on the raw potato, which is pretty hard, to prick it well. Rubbing it with oil before salting will help the salt stay on the skins.
Im a big fan of Jacques Pepin and I love his advice here. I used to do all the things everyone else does to baked potatoes, but he gives it to you straight with this recipe. No need to add a bunch of debatable steps to differentiate himself, just bake the potato and eat it. If you like all those other steps, do that instead, but don't write off the simple and straightforward. This is how we make them now and they are great, peels and all.
This is exactly how my Mom taught me to bake potatoes when I was 8 or 9 years old and wanted to learn how to cook. That would have been 1959. Still works a charm to this day. Slathered with butter, and a good sprinkle of Lawry's Seasoned Salt (I know, I know--it was the '50's) and its of cracked black pepper...heaven!
Perfect baked potato. Crispy, salty skin, tender flesh. Delicious.
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