Oven Roasted Potatoes

30 May

Nothing beats a baked potato. You can make them as involved with your toppings or as simple as you like. I love them with butter, sour cream, chives and pepper. For a meal they are great with broccoli and cheese, maybe some shredded chicken thrown in for protein. They are so versatile! Most people put their potatoes in the microwave and cook until soft. This is ok, but it’s not my favorite method. Putting them in the microwave makes the potato flesh a little gooey. It leaves me feeling a little, well, meh. But baking a potato in the oven? It makes the potato flesh so fluffy and yummy. Roasting a potato? Now that is taking it to the next level! This method is different because you aren’t wrapping the potatoes in foil. Instead, you rub them in olive oil and kosher salt. This keeps the potato from burning, but it makes the skin crispy, like a potato skin minus the deep frying!

Eat these all by themselves, or try them with my Crock Pot Roast! Make as many as you like. Since roasting them takes longer than the old microwave method, I make a batch of 8 and we eat them throughout the week.

Oven Roasted Potatoes

8 russet or idaho potatoes, washed and dried

olive oil

kosher salt

Preheat your oven to 450 degrees. Place your potatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with kosher salt.

Pick up each potato and rub in the olive oil and salt. Place back on baking sheet and prick each potato with a fork a couple times.

Bake in oven uncovered for 25-45 minutes. The baking time will vary depending upon the size of your potatoes. Check them at 25 minutes and if a fork slides easily into the potato, they are done. Increase the time by 10 minute increments until done. My potatoes took 40 minutes total – the smaller ones were done at about 30 minutes.

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