Preheat the oven to 425ºF.
Wash and dry the potatoes thoroughly.
Pierce each potato 2-3 times with a fork to allow steam to escape.
Generously rub each potato with olive oil.
Coat each potato with salt, ideally coarse sea salt or pink Himalayan for better texture.
Place the potatoes on a baking sheet and bake for about 45 minutes, or until a fork slides in easily with little resistance.