Crispy Baked Yukon Gold Potatoes

By • June 3, 2015 1 Comments

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Author Notes: My husband LOVES crispy potatoes and is always asking for them. I have one surefire recipe but it uses tons of butter and olive oil to get them that way, which is just way too fattening. For my son’s birthday dinner party, I made these. My naysayers said these potatoes would dry out, not be good, most likely be dehydrated. How can they possibly be baked that long?


Serves 4-5

  • 2 pounds Yukon Gold potatoes, 2” in diameter, scrubbed
  • olive oil
  • sea salt
  1. Preheat oven to 450 degrees. Wash and scrub potatoes, dry and prick all over with a fork.
  2. Place potatoes on the oven rack and bake for 1.75 hours, until skins are hard and crispy.
  3. Remove from oven and using a serrated knife, cut in half, but not all the way through. Drizzle with your best olive oil and sprinkle on the salt. Enjoy!

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