For baking a potato at 425°F, plan 45–60 minutes until the center hits 205–212°F and the skin turns crisp.
Two goals define a great oven potato: crackly skin and a steamy, cotton-soft middle. At 425°F you can hit both by matching time to size and type, then confirming with quick checks.
Baking Time For Potatoes At 425°F: Size, Type, Oven
Russet is the classic pick for a fluffy interior, though gold and red varieties bake well with a creamier bite. Weigh one potato or estimate by length and girth. Then set a timer from this chart and confirm doneness by temperature or texture near the end of the window.
| Type & Size | Approx. Weight | Time At 425°F |
|---|---|---|
| Russet, small | 5–7 oz (140–200 g) | 35–45 min |
| Russet, medium | 8–10 oz (225–285 g) | 45–55 min |
| Russet, large | 11–13 oz (310–370 g) | 55–65 min |
| Russet, extra-large | 14–18 oz (400–510 g) | 65–80 min |
| Yukon Gold, medium | 6–8 oz (170–225 g) | 40–50 min |
| Red potato, medium | 6–8 oz (170–225 g) | 40–50 min |
| Sweet potato (orange), medium | 8–10 oz (225–285 g) | 45–60 min |
| Convection oven | — | Reduce 5–8 min |
These windows assume a fully heated oven, center rack, and unwrapped potatoes on bare metal. Crowded pans slow browning. If baking more than six at once, add 5–10 minutes and rotate the sheet halfway.
Doneness: Internal Temp, Texture, And Visual Cues
Peak fluff lives in a narrow band. A center of 205–212°F gives a dry, downy crumb as starch gels and sets. Below 200°F the flesh stays waxy. Past 212°F the shell browns more, yet the core can dry out. The Idaho Potato Commission pegs ideal centers around 208–211°F; you can see their note in the baked potato guide.
No thermometer? Press with a gloved hand. A done potato feels puffy and light, the skin sounds papery when tapped, and a paring knife meets no grab. Split one test potato at the thickest point; the crumb should break in flakes, not smear.
Food safety for service and storage matters too. Hold baked potatoes hot above 140°F, cool quickly for leftovers, and store chilled. Guidance on safe hot-holding and cooling sits in the USDA food safety basics. Skip foil during baking unless you want soft skin; foil traps steam and can complicate safe cooling.
Prep For Crisp Skin And Fluffy Middle
Good texture starts before the pan hits the rack. Small tweaks upstream bring big gains in the finish.
Choose The Right Potato
Pick dry, starchy russets for the classic steakhouse bite. Look for firm bodies with netted skins and no green patches. Thin-skinned golds and reds shine when you want a creamy middle and tender jacket.
Rinse, Dry, And Prick
Rinse off soil, then dry fully; moisture clinging to skins turns the surface soggy. Prick 4–6 times with a fork to vent excess steam from the core while keeping enough pressure for a pop when you crack the shell.
Salt-Oil Strategy
Rub a scant film of neutral oil on dry skins and shower with kosher salt. Oil speeds heat transfer and salt seasons while drawing a touch of surface moisture for extra snap. Keep the coat thin; pools of oil soften the crust.
Rack, Pan, And Spacing
Use a preheated, heavy sheet or a wire rack set over a sheet. Airflow underneath gives even browning. Leave at least an inch between potatoes so steam doesn’t linger.
Oven Setup And Airflow
Set the rack in the middle. Rotate the pan halfway if your oven runs hot on one side. With convection, start with the shorter times.
Preheat Fully
Give the oven a full 15 minutes after the preheat beep. A stable chamber sets the skin early, which keeps the shell taut. Starting in a cool box stretches the bake and softens the jacket. A steady oven rewards you with even color and texture throughout.
Direct Metal Contact
Skip parchment for this job. Bare metal against the oiled skin promotes blistering and that faint roast flavor that screams steakhouse side.
Seasoning, Steam, And Finish
Salted skins taste great on their own. If you want more snap, finish with a quick broil near the end, watching closely. For a softer shell, brush with melted butter during the last 5 minutes.
Steam Management
Right after baking, rest 5 minutes on the sheet so interior steam spreads evenly. Then, for a crisp jacket that stays crisp, poke a small slit on top to vent. For a soft jacket, tent loosely with foil for 5 minutes to rehydrate the shell.
Split And Fluff
Use the classic X-cut. Pinch the ends toward the middle to open a pocket, then fluff with a fork. Add butter first so it melts into the crumb, then layer sour cream, chives, bacon, or cheese while the core stays hot.
Batch Cooking, Holding, And Leftovers
Baking a crowd? Choose similar sizes for even timing. If service lags, keep potatoes on a wire rack set over a pan in a 200°F oven. That hold keeps skins dry and centers moist. For leftovers, chill within 2 hours, store up to 4 days, and reheat at 350–400°F until hot in the middle. Food-safety basics on hot and cold ranges appear in the USDA page linked earlier.
Skip long holds in foil at room temp. Wrapped potatoes cool slowly, which invites trouble. For a soft finish without risk, wrap only during the short rest after baking or use butter at the end.
Troubleshooting: Fixes For Common Bake Issues
Every oven and potato behaves a bit differently. Use these quick repairs to steer back to a crisp shell and a fluffy core.
| Symptom | Likely Cause | Quick Fix |
|---|---|---|
| Soggy skin | Wet surface, crowding, parchment | Dry fully, space out, bake on bare sheet |
| Gummy middle | Under 200°F center, waxy variety | Return to oven; target 205–212°F |
| Dry, mealy core | Overbaked center | Pull earlier; add butter or a splash of warm milk |
| Pale jacket | Low heat contact | Move to lower rack or broil 1–2 minutes |
| Uneven doneness | Mixed sizes, hot spots | Group by size; rotate pan halfway |
| Bitter notes | Green skin, light exposure | Trim green areas; choose firm, ungreen spuds |
Variations By Potato Type
Russet (Idaho Or Similar)
The champion for fluff. Thick skins blister and crack, then stay crisp with a short slit and a rest. Time follows the size chart. Butter, sour cream, and chive pair well with the drier crumb.
Yukon Gold
Medium starch brings a custardy center and a thinner jacket. Time runs near the lower half of the chart. Oil lightly and avoid long foils or holds if you want any snap left in the skin.
Red Potatoes
Thin skins and a waxy build make a creamy bite. Roast with oil and coarse salt to keep the jacket tasty. Use the midrange of the timing window, then split fast so steam doesn’t sog out the surface.
Sweet Potatoes
Orange sweets caramelize at 425°F. Prick well or the skins can weep. Pull when a probe slides through with no drag and the center feels plush through a towel squeeze. Butter-brown sugar is classic, though olive oil and salt let the natural sweetness shine.
Time Math For Mixed Sizes
Working with a mixed bag? Sort into clusters and use staggered timers so trays finish together.
Two-Tray Plan
Put smalls on the upper rack and larges in the middle. Start the large tray first, then add the smalls 15 minutes later. Rotate both trays at the halfway point and begin testing early with a probe.
No-Scale Shortcut
Line up potatoes by length. Start a 50-minute timer for mid-sized ones, check at 45, then leave the biggest on the sheet while you rest the rest. Pull each as it hits the temp or passes the knife test.
From Store To Oven With Less Guesswork
Good results begin at the bin. Choose dry, firm bodies with rough, netted skins and no sprouting. Skip sealed plastic bags when you can; paper breathes and keeps tubers dry. Store cool and dark, not in the fridge. Cold storage converts starches and can tweak flavor. Bring potatoes to room temp before baking so the heat climbs predictably.
Step-By-Step: Classic Steakhouse-Style Bake
1) Heat The Oven
Set to 425°F. Place a heavy sheet inside to preheat.
2) Wash And Dry
Scrub, rinse, and dry until no beads of water remain.
3) Prick, Oil, And Salt
Prick 4–6 times. Rub on a thin film of oil. Season the skins.
4) Bake On Hot Metal
Set on the preheated sheet, middle rack, with space between each potato. Start the timer from the chart.
5) Test And Finish
Probe the center for 205–212°F or press for a puffy feel. Broil briefly for extra snap or brush butter for a softer shell.
6) Rest, Split, And Serve
Rest 5 minutes, slit the top, pinch, fluff, and top as you like.
Why 425°F Works So Well
This setting pushes heat fast enough to dry and puff the outer layers while the center gels. Lower temps give a tender shell yet can drag out the bake. Higher temps brown faster but shrink the window between tender and dry. At 425°F you get a wide, forgiving zone that suits weeknight cooking and crowd service.