Wash and dry potatoes, then lightly rub with a neutral oil and sprinkle with coarse salt.
Place in the fryer basket, careful not to overcrowd potatoes. (If your basket has a smaller capacity, you may only be able to do 2 or 3 potatoes at a time.)
Cook potatoes at 400° for 40 minutes for medium potatoes. For smaller potatoes, start at 30 minutes, and for larger potatoes start at 45 minutes.
Potatoes are done when they can easily be pierced. Carefully remove, allow to cool slightly, cut a slit on the top, then use a fork to fluff the potato flesh. Top with any baked potato garnishes desired (butter, chives, greek yogurt or sour cream, etc.).
Nutrition information does not include any toppings or garnishes and is based on a medium (173 gram) russet potato.