In the world of culinary arts, Ina Garten is a household name that resonates with the essence of home cooking and warmth. Among her array of mouth-watering recipes, her take on the classic baked potato stands out for its simplicity and the taste it delivers. The secret to Ina Garten’s best baked potato lies in understanding that perfection is found in the details.

The Barefoot Contessa, as she is affectionately known, emphasizes size when selecting potatoes. Large, evenly-sized russets are her go-to choice for their fluffy texture post-baking. Ensuring they are of similar size guarantees uniform cooking times so each potato is done to perfection. Poking holes in the potatoes prior to baking is a step that cannot be missed. This allows steam to escape, preventing any in-oven potato explosions and contributes to a well-cooked inside.

Before they hit the oven, Garten coats them with olive oil and sprinkles them generously with kosher salt. The oil gives the skin a crispy finish while the salt not only seasons the potato but also elevates its skin’s texture. Baking them directly on the oven rack at 400 degrees Fahrenheit allows for heat circulation around the entire potato, resulting in evenly crispy skin all over.

Ina’s turning point comes post-baking—the resting period. She does not subscribe to wrapping baked potatoes in foil, as many do. This method steams the potatoes instead of roasting them. Thus, following their time in the oven, Garten lets her potatoes rest for a full 10 minutes before serving. This crucial step allows carryover cooking to complete its course while letting the flavors settle.

It’s this combination of choosing the right type of potato, proper preparation before baking, and allowing time for it to rest afterward that encapsulates Ina Garten’s secret for nailing the best baked potato. Of course, finishing it off with butter, sour cream, or fresh chives only adds to its decadence—a simple garden-grown addition Ina wouldn’t hesitate to recommend for that perfect bite of comfort food.