Ingredients:

  • 1 large Russet potato (approx. 300g), scrubbed clean
  • 1 tsp extra virgin olive oil
  • 0.5 tsp coarse sea salt
  • 1.5 tbsp unsalted butter, chilled
  • 1 pinch flaky sea salt

Instructions:

  1. Wash the potato thoroughly under cold water to remove grit and pat completely dry with a towel to ensure a firm skin.
  2. Using a fork, pierce the potato 6 to 8 times all over, approximately 0.5 inches deep, to allow steam to escape.
  3. Rub the skin with a light coating of olive oil and sprinkle the coarse sea salt evenly over the surface.
  4. Place the potato on a microwave-safe plate and heat on high power for 4 minutes.
  5. Using tongs, flip the potato over to ensure even cooking and prevent hard spots.
  6. Microwave for an additional 4 minutes until a fork slides into the center with no resistance.
  7. Let the potato rest for 2 minutes to allow internal heat to carry through, then split open and top with chilled butter and flaky salt.