Crispy Baked Spuds

Total Time
45mins
Prep
10 mins
Cook
35 mins

A different way to fix the sometimes-boring potato. They come out crisp, and they're really good alongside a steak or chicken. You can also cut them smaller and make "steak fries" to have with a meal or alone! This has been written down on a recipe card for years, and for some reason I didn't write down where I found it, or maybe I made it up. You can use any kind of herb you happen to like, tarragon or parsley are also good, or no herbs at all.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375*F.
  2. In small dish combine lemon juice and butter.
  3. On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
  4. Cut the potato in half lengthwise.
  5. Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
  6. Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.
Most Helpful

5 5

I changed the recipe around a bit,doubling the butter and lemon juice and mixing all of the ingredients together to create a thin paste and tossing potatoe wedges in it. They dried out a bit in the oven so I had to go back in and brush them with more butter. I also used fresh garlic. The lemon was a great touch in this dish!

5 5

These were enjoyed by all at dinner tonight. I made them using the the optional basil and freshly grated Parmesan cheese. Delicious! Because the cheese was freshly grated I had to spoon it over the potatoes and cook them cut side up. They also took an extra 10 minutes to cook but that may have been because I had so much in the oven. Made for Best of 2010 Tag Game Event.

5 5

WOW - these potatoes are terrific! I made just as directed (using the optional basil) and would not change a thing - except to make more! The topping was so nice and crispy and the potato was perfectly done inside - light and fluffy. So easy too - this will be made often at my house - thanks for sharing the recipe! Made for Spring PAC 2010