These are impossibly fluffy on the inside and shatteringly crispy on the outside. To make that happen you need to rub them with oil (but don’t wrap them in foil!). And don’t cut them open until you’re ready to eat: If you do, the steam will escape, and they’ll cool down, meaning the butter won’t melt when you put it on—a true tragedy! This is one of the sides from Alison Roman’s “Steak House Night in America” menu, alongside: Martini Bar, Low-and-Slow Rib Roast, The Greatest Creamed Greens, and Upside-Down Apricot Tart.
Recipe adapted with permission from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Clarkson Potter, an imprint of Penguin Random House, LLC). Copyright © 2019.
Recipe information
Yield
8 servings
Ingredients
8
2
1
1
1
1–2
Preparation
Step 1
Place a rack in middle of oven and preheat to 500°. Prick potatoes all over with a fork (this allows the steam to escape, which helps the insides of the potatoes cook evenly and the skins crisp).
Step 2
Working one at a time, drizzle a bit of oil over each potato and rub all over with your hands to cover in a thin, even layer; season with kosher salt and pepper. Set potatoes directly on oven rack and bake until the outsides are deeply browned and crisp and the insides are very tender (a paring knife inserted into the flesh should meet no resistance), 60–70 minutes.
Step 3
Using tongs or oven mitts, transfer potatoes to a platter. Set out along with bowls of sour cream, chives, dill, butter, roe, sea salt, and pepper—and whatever else you feel like—and let guests slice open and top to their hearts’ content.