8 large russet potatoes, scrubbed clean

1 cup water

4 tablespoons salt

2 tablespoons olive or vegetable oil

Preheat oven to 450 degrees Fahrenheit. Poke each potato 6-8 times with a fork to make small holes in it. In a medium bowl, combine the water and salt. Roll each potato in the liquid and then transfer the potatoes to a wire rack nestled inside a baking pan. Place pan in the oven and bake for 45 minutes (the internal temperature of each potato should be 205 F when ready). For crispier skin, brush the potatoes with vegetable oil and bake for an additional 10 minutes.