I heard a comedian with a line about baked potatoes that is particularly applicable – “It takes forever to cook a baked potato in a conventional oven. Sometimes I just throw one in there, even if I don’t want one. ‘Cause by the time it’s done, who knows?” I agree! And baked potatoes are so great I need to be able to making them more efficiently. This is it. These are the flakiest, crispiest, tastiest (and fastest!) baked potatoes I’ve eaten.
QUICK BAKED POTATOES
Serves 2-3
4 russet potatoes
3 tablespoon olive oil
Salt
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle with olive oil and season with salt. Slice potatoes in half length-wise. Arrange on baking sheet, flat-side down. Coat with olive oil and season with additional salt. Bake for 30-40 minutes.
- 4 russet potatoes
- 3 tablespoon olive oil
- Salt
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Drizzle with olive oil and season with salt.
- Slice potatoes in half length-wise. Arrange on baking sheet, flat-side down.
- Coat with olive oil and season with additional salt.
- Bake for 30-40 minutes.
Adapted from She Wears Many Hats.
