5 Ingredients or Fewer

Crispy Baked Yukon Gold Potatoes

June  3, 2015
8 Ratings
  • Serves 4-5
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?
Ha!! —MaryFrancesCooks

What You'll Need
  • 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!

See what other Food52ers are saying.

  • Icravephilly
  • julie
  • MGZ
  • Dana Pehrson
    Dana Pehrson

5 Reviews

julie July 23, 2022
Love this, easy and delicious 😊
Icravephilly May 2, 2021
Woah, amazing recipe! So simple - I only added a bit of kosher salt on the pricked potatoes before baking.
And served with sour cream and chives 😋
MGZ January 4, 2021
These were amazing! I will never make another (idaho, etc.) baked potatoe again.
Dana P. October 18, 2020
These are absolutely fantastic-thank you!
Sadie G. December 9, 2017
I never knew potato-love like this before!!! Amazing result. Never knew that baking longer would produce the best potatoes my husband and I have ever eaten, including in a restaurant. Thank you.