Prep 5 mins
Cook 1 hr
This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.
- 4 russet potatoes
- 1⁄4 cup olive oil
- 1 tablespoon sea salt
- cheddar cheese (optional)
- sour cream (optional)
- black pepper (optional)
- unsalted butter (optional)
- margarine (optional)
- fresh chives, minced (optional)
- bacon bits (optional) or chopped bacon (optional)
- Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
- Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
- Pour oil onto one small plate and salt onto another.
- Place an ungreased cookie sheet next to the plates.
- One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
- Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
- Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
- Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
- Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
- Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.
Not for the faint of heart or those on a low sodium diet! The rest can enjoy a great potato! A quick way to cook is to follow the microwave directions for 5 minutes for 4 potatoes and then finish in oven set at 425 F for 20 minutes. This will allow potatoes to "dry" and crisp skin. Thnx for posting, Burned Toast. Made for Fall 2008 PAC.
This recipe is even better if you use bacon grease instead of olive oil. Of course, most things are.
Most excellent! I made this exactly as posting, using coarse kosher salt to roll the oiled potatoes in. I did not add anything else, and they were divine. I will definitely be making these again, but I think I would like to follow the method proposed by "Chopped Liver" below in order to speed up the process. Thanks for sharing! Made for Spring PAC 2011.