Fold excess parchment over potatoes and cover pan with aluminum foil. Bake at 350°F until potatoes are tender, about 2 hours. Remove foil from pan, leaving parchment in place.

Brush potato crust evenly with 1 tablespoon of the oil; sprinkle evenly with 1 teaspoon of the salt. Bake crust in preheated oven until edges are golden brown and slightly crisp and center is ...