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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?
pounds Yukon Gold potatoes, 2” in diameter, scrubbed
- Preheat oven to 450 degrees. Wash and scrub potatoes, dry and prick all over with a fork.
- Place potatoes on the oven rack and bake for 1.75 hours, until skins are hard and crispy.
- 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!