Oven baked russet potatoes

This potato dish is great because who doesn’t love roasted potatoes? A little bit of spices really makes all the difference in taste! I also added some minced garlic and it gets crispy as it bakes which adds yummy flavor and texture. I used Yukon Gold potatoes. No need to peel off the skin if you're using the same. If you plan to use Russet potatoes, then you will need to peel the outside skin because it's tough. Baby potatoes will also work here!

Easy Oven Roasted Potatoes have only a handful of ingredients and come together with less than 10 minutes of prep time!

Achieve a restaurant-style baked potato with that crispy skin and fluffy interior that everyone loves by making baked potatoes in the oven.

With minimal and easily available ingredients these Crispy Baked Potatoes are restaurant quality, have a salty crispy outer skin and a fluffy inside.

*****Oven Best Baked Potato-NO FOIL USED!!! Tips: Do NOT pat the RUSSET potatoes dry, this will remove the brine from outside of potato-which is intended to dry on potato in oven, leaving a fine salty crust on the skin.Additionally, key is to cook potatoes by temperature, & NOT by time. Remove potatoes at 205°F, to apply VEGETABLE (NOT olive) oil to the skin&return to oven til they register 212°F; Set potatoes in oven w/whatever roast to cook at 375 for over an hr.

These simple Roasted Russet Potatoes are seasoned and roasted to golden perfection. An ideal side dish for steak, chicken, or even breakfast plates.

Golden Russet Potatoes with soft, melting buttery creamy centers and a crispy, golden brown outside, stove top fried and finished oven baked- easy side dish

Learn the secrets to making the most delicious roasted russet potatoes at home!

Did you know you can cook the perfect Baked Potato without foil? You don't need aluminum foil if you smother your russet potatoes with melted butter and kosher salt. They'll have crispy outer skin and a soft and fluffy middle every single time! Baked potatoes are the perfect easy side dish recipe!

Baked potato purists use russet potatoes because they're starchy and have low moisture. Martha Stewart surprised me with a tip for using a different kind of potato. I tried it once and haven't looked back.