Baked potatoes with sour cream and chives on a dark surface
You've Been Basting Baked Potatoes At The Incorrect Time
Typically, baked potatoes are rubbed with oil and coated in salt before going into the oven, but this can sometimes result in a soft skin that lacks crunch.
To get a crispier exterior, place your pricked, washed, and dried potatoes in the oven, skipping the oiling and salting stage before baking.
Remove the potatoes from the oven 10 minutes before they're ready. Coat them well with oil, sprinkle with salt, then bake for 10 minutes to give them time to crisp up.
Roasting the potatoes without oil first releases moisture inside, and basting the dehydrated surfaces of your hot spuds later instantly amps up the crisping process.
The oil creates a barrier on the surface, preventing the steam inside from escaping while it cooks, and the seasoning doesn't slide off but is absorbed into a salty crunch.