Rubbed with olive oil and a good sprinkle of kosher salt, these russets go straight into the microwave for a fraction of the time a full bake takes, yet come out with that same fluffy, steam-fresh interior. Piercing the skin before cooking lets steam escape as it goes, so when you finally slit it open and fluff the flesh with a fork, you get a light, pillowy texture every time. This method is all about the potato itself doing the work — no oven, no foil, no waiting around, just a hot, tender spud in under fifteen minutes. Finish it with sliced chives or scallion greens for a fresh, sharp bite that plays beautifully against the warm potato. It's an easy, fuss-free side that fits neatly into a dairy free spread, letting the potato's own flavor and fluffy texture take center stage.
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Scrub the potatoes under cold water and pat them completely dry with paper towels. Rub each potato all over with the olive oil, then sprinkle evenly with the kosher salt.
Pierce each potato 8–10 times all over with a fork, going about 1/2 inch deep, to allow steam to escape during cooking.
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