Wash the potatoes under cold running water to remove any dirt or grit from the skin today. Dry them very thoroughly with a clean towel because wet skin will not become crispy in the oven.

Use a sharp fork or paring knife to poke several small holes into the surface of each potato. This allows the steam to escape so the potato does not burst while cooking in the high heat.

Pour the olive oil into a small bowl and use a pastry brush to coat each potato evenly. Make sure every inch of the skin is shiny and well-greased for a very professional and golden finish.

Roll the oiled potatoes in a generous amount of sea salt flakes and cracked black pepper today. The salt draws out moisture from the skin which creates that legendary and very crunchy texture we love.

Place a wire cooling rack on top of your baking tray to allow air to flow around the potatoes. This ensures the bottom of the potato stays just as crispy as the top during the long bake.

Place the tray into a preheated oven at 200°C and bake for about one hour until they feel soft. The skins should look dark golden and feel very firm when you touch them with your metal tongs.

While the potatoes bake, melt your butter in a small pan with fresh rosemary and garlic powder. This infused butter adds a massive amount of savory flavor to the fluffy white center of the potato.

Remove the hot potatoes from the oven and use a sharp knife to cut a deep cross on top. Be careful of the hot steam that will rush out as soon as you break the crispy skin.

Gently squeeze the base of the potato to push the fluffy white middle upward through the cross cut. This creates more surface area for the herb butter to soak into the potato very deeply today.

Pour your rosemary garlic butter into the center and sprinkle a few extra salt flakes over the top. Serve immediately while the skin is still loud and crunchy for the best eating experience at home.