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Crispy Baked Potato


This recipe is one I found floating on Pinterest.  That is to say it was just a picture with instructions that read like a magical map to yummy-ville.  I do like a baked potato.. loaded, double baked, traditional, and to be honest they aren’t exactly the healthiest of meal choices so I tend to make them sparingly…. Also, I admit to being an impatient sort of person which has led to more than a few not so well done potatoes which is not a delicious thing!

Thankfully this SIMPLE recipe cures all of those problems.  Not only is it healthier (no butter or sour cream or cheese or my beloved bacon), but because of the cuts it cooks quickly and evenly.  As a bonus the edges crisp up delightfully giving it a little bit of a crunch to the outside while the inside remains a great texture that every baked potato strives for.  (Which really makes my husband happy since he loves crispy potato bits.)

Russet or other baking potato(es)
Olive Oil
Sea Salt, Kosher, or any flavored salt you so desire!

1.  Preheat Oven to 425°
2.Wash and dry all potatoes well then make thin slices almost all the way through on your potatoes being careful not to slice all the way through.
3. Place on a sheet pan, lightly fan out your slices, lightly drizzle with olive oil, salt and pepper to your taste.
4.  Pop in the oven for 45 minutes until the outside edges of potatoes are golden brown and lightly crisped.

I hope you enjoy this recipe as much as my family does, it’s become a quick favorite! <3



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