Bake a medium russet potato at 400°F (200°C) for about 50–60 minutes until the skin is crisp and a fork slides in easily.

Basic oven method

  • Heat oven to 400–425°F (200–220°C).
  • Scrub potatoes, dry well, and poke a few holes with a fork so steam can escape.
  • Rub with a little oil and salt for crispy skin (optional but tasty).
  • Bake directly on the rack or on a tray for 45–60 minutes, depending on size.
  • They’re done when the skin is firm and crisp and the center feels very soft when squeezed with an oven mitt, or when internal temp is about 205°F (96°C).

Time by potato size (at 400–425°F)

  • Small (6–7 oz / 170–200 g): 40–45 minutes.
  • Medium (8–10 oz / 225–280 g): 50–60 minutes.
  • Large (11–13 oz / 310–370 g): 60–70 minutes (start checking at 1 hour).

If they’re still firm in the middle, keep baking in 5–10 minute bursts.

Quick example

You have fist‑sized russets and an oven set to 425°F: poke, oil, salt, then bake about 50 minutes, check with a fork, and give them another 5–10 minutes if the center isn’t fully tender yet.

Information gathered from public forums or data available on the internet and portrayed here.