Remove from refrigeration and allow to come to room temperature
Rinse and scrub each russet potato you are baking under cold running water. Do not soak and do not use hot water. Dry thoroughly with paper towels.
Right Before Baking:
Look the cleaned potatoes over and pare away any bruises or discolored spots
Pierce each potato deeply with a fork 2 - 3 times per side to allow steam to escape.
Rub with oil and kosher salt
Place on sheet pan with space inbetween (or directly on the rack!)
Bake in 400*F conventional oven or 375*F convection oven for approximately 60 minutes or until 210*F on probe thermometer. Jumbo potatoes will take longer.
Halfway through cooking, turn the potatoes so they roast evenly.
Remove from oven and allow to rest for 10 minutes before serving.