Rub russets with a little oil, season with salt, and toss directly in the oven—the perfect baked potato is a snap. For something fancier, top with Salsa Verde, Aioli, or Romesco.
We also recommend ou roast potato recipes for more.
New York Times writer Kim Severson has chosen her perfect thing in San Francisco—drumroll please—the goat cheese salad at Chez Panisse.
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