Perfect Oven Baked Potatoes Recipe
I do not often call one of my recipes perfect, but this one really is. It is easy, inexpensive, fast, has only three ingredients, and no dishes to clean. In five minutes, pop these potatoes in the oven, and in an hour, they are perfectly roasted with crispy salted skin and fluffy, tender insides. Add bacon, sour cream, cheese, and green onions, or eat them plain. They are incredibly delicious either way!
Oven-baked potatoes have always been my weakness. When I was a child, my mom would always bake them to crispy perfection, and even today, they are the best side dish in the world. They go perfectly with oven-roasted garlic pork loin or with a juicy steak!
Table of contents
For this recipe, I used skin-on potatoes, as the skin is essential to making them super crispy on the outside and preserving the fluffiness on the inside. Baked potatoes are not only pleasing but also healthy. They are full of vitamins, minerals, and fiber with no cholesterol or fat. Besides all that, they are cheap, too! The other day, I got a 10-pound bag of russet potatoes for less than $5.
Why you will love this recipe
- Three ingredients: Potatoes, salt, and oil are all you need to make this recipe.
- Easy as one-two-three: Just three steps. Wash, season, and bake.
- Nothing to clean: One pan with nothing on it but aluminum foil.
- Versatility: Potatoes can be served with everything and in various dishes.
What you will need
- Potatoes: I usually go with large potatoes such as Russet or Idaho. However, feel free to use your favorite type. Anything from small potatoes and red potatoes to Yellow spuds would work.
- Olive oil: A bit of olive oil rubs the skin and makes it crispy.
- Kosher salt and pepper
Toppings:
- Shredded cheddar cheese – Shred the cheese just before serving for the best flavor. The pre-shredded cheese from the store is coated with preservatives.
- Bacon bits – Make and chop them previously. Store-bought bacon bits are full of sodium.
- Fresh green onions or chives – Chopped just before serving.
- Sour cream – Any kind will work.
- Chopped jalapeno peppers
How to bake potatoes in the oven
- Clean the spuds: I start by washing and drying the potatoes. It is very important to pat them dry using a kitchen towel.
- Preheat oven: Then I preheat the oven to 425 degrees F.
- Poke them: I used a fork to poke them three times on one side and three times on the other.
- Season: Next, I rub olive oil over them and sprinkle with sea salt or Kosher salt and black pepper on all sides.
- Roast: I place the potatoes on a baking sheet and bake them for 45-50 minutes. Please note that the cooking time will vary depending on the potatoes’ size. If using extra-large potatoes, give them an additional 5-10 minutes to bake. Make sure you flip them on the other side mid-baking. They should be tender inside if you poke a fork into them.
- Garnish: Once baked, I top them with sour cream, bacon bits, and shredded cheese.
Expert tip
The importance of poking the potato
Poking potatoes before baking is essential to allow the steam to escape and to avoid potatoes exploding and cracking while baking. Piercing the skin a few times creates small vents for the steam to escape. This also ensures uniform baking, a potato with crispy skin, and a fluffy interior. Use a fork to pierce the potato 5-6 times, and spread the holes evenly around the potato. Be careful not to overdo it; too many holes will lead to the potato losing moisture and drying on the inside.
More tips to consider:
- Watch them closely after about 30 minutes of baking. For best results, flip them once or twice during the baking process to ensure even cooking.
- Use Idaho russet potatoes for the best-baked potatoes.
- According to the Idaho Potato Commission, baked potatoes should have an internal temperature of 210 degrees F. To check the temperature, use an instant-read thermometer.
- Do not poke holes in the potatoes before washing them; doing so could allow bacteria and germs to get inside.
- Please do not skip the salt. It absorbs moisture from the potato as it bakes, resulting in a fluffier potato. It can also make the skin crispier when baking, making it more flavorful and delicious.
- Only wrap the potatoes in foil to make the skin soft.
- The secret to crispy potatoes in the oven is to coat them with olive oil and bake at a higher temperature. For this recipe, I suggest you bake them at 425 degrees F for about 45-50 minutes.
Fun fact
The most nutritious part of a potato
I always recommend using organic potatoes when cooking since they contain fewer chemicals and are safe to eat with the skin on. Potato skin contains significant nutrients. Similarly, the flesh is healthy and has good nutrients. It is a rich source of fiber, iron, vitamin C, and vitamin B-6.
Potato skins contain a good amount of fiber. According to the U.S. Department of Agriculture, a one-cup serving of potatoes without the skin contains about 3.2 grams of dietary fiber, slightly more than half the fiber you’d receive from a large baked potato with the skin intact.
Recipe variations:
🧄 Garlic baked potato: Before baking, coat the potato with olive oil, garlic powder, and Italian herbs.
🧀 Ranch baked potato – Coat the potato with olive oil and Ranch seasoning before baking. When done baking, slice, top with cheddar cheese, and broil for a few minutes until melty.
🔥 Spicy Cajun Potato – Rub with olive oil and Cajun seasoning before roasting.
🌮 Mexican style – Rub with olive oil and Taco seasoning before roasting. I like to serve these piled with queso fresco, guacamole, cotija cheese, and salsa.
Serving suggestions:
These roasted potatoes are one of my favorite side dishes. They are delicious and can be served with chicken or beef dishes. The best part is that they require about 5 minutes of prep work. Serve them with my delicious air-fried pork chops. Top these with a scoop of my best Instant Pot chili, or serve them with this crockpot roasted chicken or bacon-wrapped pork loin.
Spread some garlic butter on top! It’s so good when it starts melting! For Mediterranean-style potatoes, top your baked potato with kalamata olives, feta cheese, garam masala, green chiles, and fresh cilantro. In addition to all the toppings, you can pile on them and add some extra flavor using different sauces, such as blue cheese sauce.
How to store and freeze leftovers:
- To refrigerate: First, let the potatoes cool at room temperature. Then, transfer the leftovers to an airtight container and refrigerate them for up to 3 days.
- To freeze: Cover each potato with plastic wrap and put it in the freezer. Within a few hours, the potatoes will be frozen. You can store them in the freezer for up to 3 months.
- Reheat them in the microwave for a few minutes. Alternatively, pop them in a preheated oven at 375 degrees F for 10 minutes until warm.
Frequently asked questions
The best potatoes for baking are the ones that have the least moisture and the most starch. Russet potatoes are the best for baking because they have a high starch content. I always use Idaho russet potatoes. They have the most starch and thick skin and bake nice and fluffy. The skin gets crispy if cooked without aluminum foil, which I love.
No, I would not soak them because the primary purpose of doing that is to remove the starch. When making baked potatoes, starch is not something to get rid of. However, they do need to be scrubbed clean and dried before using them. First, scrub them with a vegetable brush under cold running water until all the dirt is gone. Remember, potatoes grow under the ground and usually do not get a good bath before being bagged. Then, rinse, drain, and pat them dry.
Do not poke them before washing them, or the germs will end up inside the potatoes. The contaminants being rinsed from the skin will end up inside the potatoes if they have holes when scrubbing. Potatoes should be washed before poking to avoid spreading contaminants from the skin to the flesh.
This happens when too much moisture escapes from the potatoes. You probably have poked way too many holes around the potato. Make sure you pierce the potato 4-6 times, depending on its size. Too many holes close together will let too much moisture escape and dry the insides of the potatoes.
More delicious side dishes to try:
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Oven Baked Potatoes
Ingredients
- 5-6 large Russet potatoes
- 1/3 cup olive oil
- 1 1/2 tablespoons sea salt or kosher salt
- black pepper to taste
For topping
- 1/3 cup Shredded cheddar cheese
- 1 tbsp Bacon bits
- 1 tbsp Sour cream
- Fresh green onion
Instructions
- Preheat oven to 425 degrees F.
- Start by washing and drying the potatoes. Pierce the potatoes with a fork a few times, about 4-6 times, depending on their size.
- Next, rub olive oil all over the potatoes. You can use a baking brush as well.
- Sprinkle some sea salt all over the potatoes.
- Place the potatoes on a baking sheet and bake them for about 45-50 minutes. Please note that the cooking time will vary based on the potatoes' size. If using extra-large potatoes, give them an additional 5-10 minutes to bake. If you poke a fork into them, they should be tender inside.
- Flip the potatoes once or twice during the baking process. This will ensure even baking.
- Once baked, serve with your favorite toppings and dressing, such as ranch, blue cheese, or sour cream.