No one loves potatoes more than I do. They can do no wrong. But the ultimate ptoato. The potato to die for is soft and creamy in the middle and slightly crisp on the outside with a little hint of the oil it was cooked in and a good dose of warm spices.
I'm not normally an advocate of cooking anything twice, but potatoes are the exception. They really become exceptional when you take the time to give them a second go in the heat.
I bake my potatoes naked. No foil. I want a crispy skin. I bake them very hot. 450 F. A medium to large russet will take about 50-60 minutes. At 40 minutes, if they're sort of tender, I turn off the oven and leave them inside to soak up the residual heat. This further tenderizes the insides, crisps the outside and guarantees they won't burn or overcook.
For the next cook, let them cool completely on the counter. Then allow them to rest in the fridge until nice and firm. At least 3 hours, Longer is better.
Carefully slice into 1 inch thick rounds. Brush with olive oil. Sprinkle with spices. Brush the spices into the oil to create a smooth coating. Do this on both sides.
Saute in a frying pan on medium high until golden on both sides.