SIDES Baked Potato

• gesamtzeit: 40 minutes

Zutaten

Slice them in half, slather with olive oil, herbs, and pepper, and roast cut-side down.

You get crispy golden edges, a creamy inside, and next-level flavor that actually looks beautiful on the plate.

It’s simple food science: more surface area + oil + heat = flavor explosion.

Try it once and you’ll never go back.

2 large russet potatoes or Yukon Gold potatoes

2–3 tablespoons olive oil (plus extra for drizzling)

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 tablespoon fresh rosemary, finely chopped (or thyme, sage, or parsley)

Optional: additional flaky sea salt for finishing

Anweisungen

Preheat your oven to 400 °F

Slice the potatoes in half lengthwise.

Generously coat the cut sides of each potato with olive oil.

Season with kosher salt, black pepper, and sprinkle with chopped fresh herbs.

Place the potatoes cut side down directly onto a parchment-lined or lightly oiled sheet pan.

Roast for about 40 minutes, or until the cut sides are deeply golden brown and crispy, and the potatoes are tender when pierced with a knife.

Finish with a light drizzle of olive oil and a pinch of flaky sea salt if desired.

For extra crispy edges, don’t crowd the pan — leave space around each potato so the heat can circulate properly.

You can also preheat the sheet tray while the oven warms up for even faster crisping.