13:I[2754,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 14:I[8387,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 16:I[2972,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],""] 15:T5df,

Perfect Baked Potatoes: Sam Sifton's Foolproof Method

In the world of home cooking, few dishes are as comforting and versatile as a perfectly baked potato. New York Times food editor Sam Sifton has elevated this humble side dish into an art form, offering home cooks a simple yet transformative approach to creating restaurant-quality spuds.

Sifton's method begins with selecting the right potato - preferably a high-starch variety like Russet - and preparing it with minimal but strategic ingredients. The key steps include:

Thoroughly washing and drying the potato
Rubbing the skin with olive oil and kosher salt
Piercing the potato multiple times with a fork
Baking at a consistent high temperature (around 425°F)

The magic happens in the oven, where the potato develops a crisp, salt-crusted exterior while maintaining a light, fluffy interior. Sifton recommends baking for approximately 45-60 minutes, turning once midway to ensure even cooking.

What sets this recipe apart is its simplicity and focus on technique. By treating the potato as more than just a side dish, Sifton transforms it into a culinary canvas ready for personal interpretation - whether topped with classic butter and chives or more adventurous garnishes.

For home cooks seeking a reliable, delicious potato method, Sifton's approach offers a foolproof technique that elevates a basic ingredient into something truly memorable.

Food Editor Method on FusePop