Scrub potatoes well with warm water, dry, and poke a few holes in each with a fork

Heat the oven to 450F with the rack in the center position. While the oven heats, dissolve the salt in the ½ cup warm water. When the oven is hot, dip each potato into the salt-water mixture and place directly on the oven rack. Bake the potatoes for 45 minutes, turning over once with tongs halfway through cooking.

After 45 minutes, use an instant read thermometer to check the internal temperature of the potatoes. It should be 205F. (if it isn’t quite there, return to the oven to cook a bit longer.)

Use a pastry brush to coat the potatoes with canola oil, and return to the oven for 10 minutes more. (I recommend putting a baking sheet or foil beneath the potatoes for this part, because dripping oil can cause a lot of smoke.)

Remove the potatoes from the oven and immediately cut a 2 inch slit in each, pinching open for steam to escape. (This will keep the skin crispy!)

Serve hot right away.