Oven Baked Potatoes are very crispy on the outside, perfectly fluffy, and tender on the inside. This easy recipe requires only some potatoes, olive oil, and sea salt.
It is not often that I call one of my recipes perfect, but this one really is. Not only is it easy but it is inexpensive, fast, only has three ingredients, and there are 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. Top them with 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 until now, they are the best side dish in the world. For this recipe, I used skin-on potatoes, as the skin is essential to make them super crispy on the outside, and also it preserves the fluffiness on the inside.
This homemade dish is very easy to make, you basically coat the potatoes with olive oil and sea salt, and roast them in a hot oven. You can also serve them with your favorite dipping sauce, such as ranch or blue cheese.
Baked potatoes are not only good but also healthy. They are full of vitamins, minerals, and fiber with no cholesterol or fat. Not very many foods that taste good have those qualities. Besides all that, they are cheap, too! The other day, I got a 10-pound bag of russet potatoes for less than $5. This recipe takes advantage of all that because that is all that is needed to make it.
Another reason this recipe is so perfect is because there are only three steps. Wash the potatoes to clean them, oil and salt them, and then toss them in the oven to bake. Anyone can do that. Potatoes are very versatile too, they go with everything. There are dozens of toppings to put on them to make different flavors like broccoli cheddar, pizza, buffalo chicken, and barbecue beef.
Why you will love this recipe
Three ingredients: Potatoes, salt, and oil are all that’s needed 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 all kinds of dishes.
What you’ll need to make perfect oven-baked potatoes
Special items
Baking pan – For baking the potatoes.
Cooking utensils
Ingredients
This delicious side dish requires only 3 ingredients! You will need:
Potatoes: I usually go with large potatoes such as Russet potatoes or Idaho potatoes. However, feel free to use your favorite type. Anything from small potatoes, red potatoes, to Yellow spuds, would work.
Olive oil: A bit of olive oil to rub the skin and make it crispy.
Kosher salt and pepper
For the 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: Start by washing and drying the potatoes. It is very important to pat them dry using a kitchen towel.
Preheat oven: Then, preheat the oven to 425 degrees F.
Poke them: After that, use a fork to poke them a few times. I usually poke three times on one side and three on the other side.
Rub oil: Next, rub olive oil over them. You can use a baking brush as well.
Season: Sprinkle with some sea salt or Kosher salt and black pepper on all sides.
Roast: Place the potatoes on a baking sheet and bake them for about 45-50 minutes. Please note, the cooking time will vary on how large they are. If using extra-large potatoes, give them 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, top them with sour cream, bacon bits, and shredded cheese.
Expert tip
To poke or not to poke
I have made my baked potatoes both ways and never had a baked potato blow up or explode in the oven. I have seen them explode in the microwave, though. When I say to poke a few holes in the potato, I do not mean to take a knife and stab it. Simply use a fork to pierce the outer skin a few times to allow the steam to escape. Because no potato is perfect, it probably already has a hole or two that cannot be seen so it is not a big deal if you forget.
We poke holes in potatoes because they are mostly water, and many experts say that the steam needs to escape. However, the skin is porous, so other experts do not think the holes are necessary at all. Thousands of studies have been conducted, both official and unofficial, and the majority of people say that it makes no difference. Some potatoes exploded with holes in them, and many of those without holes did not.
Some of the theories are that older potatoes burst because the starches turn to sugars and increase the chances of an explosion. Others say the older potatoes have less water, so they do not blow up as often. In my opinion, I would go ahead and poke a few holes to be on the safe side.
Fun fact
The most nutritious part of a potato
I always recommend using organic potatoes when cooking, since they contain way fewer chemicals, and are safe to eat with skin-on. That being said, potato skin contains significant nutrients. Similarly, the flesh is healthy and has good nutrients. They are a rich source of fiber, iron, vitamin C, and vitamin B-6, but to get the most nutrients you’ll need to eat the whole potato.
The potato skins contain a good amount of fiber. However, if you are not a fan of eating the skin, you will still get plenty of fiber. According to the U.S. Department of Agriculture, a 1-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 and add-ins:
Seasoning: Although I keep this recipe very basic with only salt and pepper, you can easily use your favorite seasoning. Some great addition would be homemade ranch seasoning, garlic powder, onion powder, Italian seasoning, etc.
Sweet potatoes: Turn your taters sweet with brown sugar mixed into the butter.
Spicy spuds: For spicy food lovers, add a pinch of red pepper flakes and some minced jalapenos.
Slow cooker: Making this dish in the slow cooker is a great alternative to the traditional oven method. If you decide to use the slow cooker, please follow the recipe in the slow cooker baked potatoes post.
Serving suggestions:
These Roasted Potatoes are one of my favorite side dishes ever. They are delicious and can be served with chicken meals or beef dishes, and the best part is that they require about 5 minutes of prep work. Once baked, you can serve them as is, or pile them high with your favorite toppings.
Serve with my delicious air fryer steak bites on top with some cheese and sour cream.
Another way to top these is with a scoop of my best instant pot chili made with fresh garlic, onions, and tomatoes.
The best spuds 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 the thickest skin and bake up nice and fluffy. The skin gets crispy if they are cooked without aluminum foil, which I really love.
Should I soak my potatoes before baking them?
No, I would not soak them because the main 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 I poke them before or after washing them?
No, do not poke them before washing them, or the germs will end up inside the potatoes. The very contaminants that are being rinsed from the skin will end up inside the potatoes if there are holes in them when they are being scrubbed. Potatoes should be washed before poking to avoid spreading contaminants from the skin to the flesh.
Why put salt on the outside of potatoes?
First of all, the salt absorbs moisture from the potato as it bakes so it results in a fluffier potato. It can also make the skin crispier when baking, which makes it more flavorful and delicious. Somehow, it also seals in moisture and flavor, making it tender and airy. The salt brings out the natural texture of the skin as well, so it is crunchy on the outside and soft on the inside.
Should I wrap my potatoes in aluminum foil when baking?
The only reason I would wrap my potatoes in aluminum foil is when I want them to have soft skin. Wrapping it steams the skin, so it does not get crisp, which gives it an overall wet and soggy texture. I typically would rather have it crispy but if I am using it for a recipe where I need to remove the skin or if my guests like it that way, I will use aluminum foil. However, it also increases the cooking time.
Do I need to wash the potatoes before I bake them?
Yes, every time I cook them with skin on, I ALWAYS wash and scrub them prior to cooking under running cold water. This helps eliminate any dirt. Also, remember to pat them dry after washing.
What’s the best temperature to bake crispy skin potatoes?
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.
But note, the exact baking time will depend on the size of the potatoes. Also, each oven is different. Larger potatoes might require an extra 5 minutes of cooking. But the end result should be the same – they should be tender inside if you poke a fork into them.
How to store and freeze leftovers:
To refrigerate: First, let them completely cool down at room temperature. Then, transfer leftover potatoes to an airtight container and refrigerate them for up to 3 days.
To freeze: All you have to do is to cover each potato with plastic wrap and put them in the freezer. Within a few hours, the spuds will be frozen. You can store it 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.
Try using organic potatoes, especially when baking them with skin-on.
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, the internal temperature should be at 210 degrees F. Use an instant-read thermometer to check the temperature.
Do not poke holes in the potatoes before washing them or it could cause bacteria and germs to get inside.
Salt on the outside of the potatoes helps crisp the skin and makes the inside fluffier.
Only wrap the potatoes in foil to make the skin soft.
Also, you can cook them in a casserole dish, or in a baking sheet covered with parchment paper, or simply on an oven rack.
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 endure even baking.
Once baked, serve with your favorite toppings and dressing, such as ranch, blue cheese, or sour cream.
