Perfectly Baked Potatoes
One of my favorite things about doing a food blog is that I can catalog lots of “go-to” ideas that may not be super original, but they’re really helpful to have on hand. Instead of trying to find a recipe for or look up something like brown rice, mashed potatoes, or baked potatoes, I know I’ve got a tried-and-true version right here on Last Night’s Feast.
In my opinion, this is the hands-down best way to bake russet potatoes. Now, I feel like I have to be honest about something: this post was originally going to also include a recipe for homemade sour cream. However. Let’s just say, I believe some things are better store bought. Maybe some other time? Meanwhile, just buy Daisy because it’s the best.
These potatoes are perfect because the holes allow the steam to release. The olive oil gives it a brown, crispy skin, and the salt and pepper give lots of flavor. There are a million ways to bake a potato, but I think this is the best one.
Total Time: 1 hour and 15 minutes
Difficulty Level: Easy
6 large russet potatoes
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the potatoes with cold water. Use a dry rag to dry them off and to remove any remaining dirt.
- Use a fork to poke each potato with plenty of holes.
- Drizzle a half sheet pan with olive oil. Drizzle each potato with olive oil, and use your hand to thoroughly coat each potato.
- Pour a generous amount of salt and pepper on each potato, and use your hands to evenly coat.
- Bake at 425 degrees Fahrenheit for 1 hour.
- Serve with your favorite toppings.