Baking potatoes in a toaster oven offers faster cooking times and energy efficiency compared to conventional ovens. Follow this optimized four-step method for consistently crisp skin and fluffy interiors in under an hour.
Preparation Essentials
- 4 medium russet potatoes (uniform size for even cooking)
- 1 tbsp olive oil per potato
- 2 tsp kosher salt per potato
- Parchment paper or foil-lined baking sheet
Step-by-Step Process
- Prep Potatoes: Scrub skins thoroughly. Pierce each potato 6-8 times with a fork to vent steam. Rub oil evenly over skin, then coat with salt.
- Preheat & Arrange: Set toaster oven to 425°F (220°C). Place potatoes directly on the middle rack with space between them for airflow. Place baking sheet on lower rack to catch drips.
- Bake: Cook for 45-55 minutes. Flip potatoes halfway through using tongs.
- Test Doneness: Potatoes are ready when skins puff slightly and internal temperature reaches 210°F (99°C). A paring knife should slide in with no resistance.
Critical Success Factors
- Potato Selection: Russets' high starch content yields optimal texture. Avoid refrigerated potatoes.
- Dry Skin Technique: Pat potatoes completely dry before oiling to maximize crispness.
- Rack Position: Center placement ensures radiant heat envelopes potatoes evenly.
- Post-Bake Resting: Let stand 5 minutes before splitting to redistribute moisture.
Key Time-Saver: Skip foil wrapping - direct exposure to hot air currents accelerates crisping while preventing steamed, soggy skin. This method delivers restaurant-quality results using basic kitchen equipment.
