Makes: As many spuds as you want!
Extra Virgin Olive Oil
Salt (course ground)
1 Baking Dish or Cookie Sheet (optional)
Preheat your oven to 350F or about 175C. Cut pieces of foil to be big enough to wrap around each potato. Poke each of your potatoes with a fork to create steam vents in your spuds. I like to poke large potatoes 3 times on each of the 4 sides and once on the top and bottom for a total of 14 pokes. Lay your potatoes out on each piece of foil and coat each in olive oil; this could take anywhere from a teaspoon to a tablespoon depending on the size of your potato. Use your hands to rub the oil on the potatoes to be sure the oil coats all of the skin. Now it’s time to sprinkle those taters with salt! Grip your potato with your fingertips in one hand and your salt shaker in the other. Sprinkle your potato until all sides are thoroughly coated.
Roll your potatoes up in their foil and place on your pan/cookie sheet or use tongs to pop them straight onto your oven rack. Cooking time will depend on the size of your potatoes. Small potatoes may take between 30-45 minutes while large potatoes can take up to 1 hour and 30 minutes. Check the doneness of your potatoes by poking it again with our trusty fork – you may need to take them out of the oven to unwrap them first. Once your potatoes are close to being done, leave the foil wrapping open for at least 10-15 minutes.