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Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
Wash the potatoes thoroughly under running water to remove any dirt, using a scrub brush if needed, and then pat them dry with a paper towel.
Using a fork, pierce each potato 6-8 times all over.
Lightly coat each potato with olive oil, vegetable oil, or butter using a basting brush or a paper towel.
Sprinkle sea salt or kosher salt evenly over the potatoes, and optionally add freshly ground black pepper.
Place the prepared potatoes directly on a baking sheet or rack, ensuring they are spaced apart.
Bake for approximately 45-60 minutes, checking doneness by inserting a knife or fork into the center of the potato.
After 45 minutes, test the potatoes by gently squeezing them. If they are tender, they are done.
Let the potatoes cool for a few minutes, then make a slit down the center of each potato and fluff the inside with a fork.