There are so many delicious things to do with the humble spud. But first, I want to be sure you know how to make perfectly crispy oven roasted potatoes.
When a potato is roasted to culinary perfection, it has a shiny, golden, lightly salted skin that crackles open to reveal a fluffy cloud-like interior. There is nothing ordinary about a potato like this one!
It takes a wee bit longer to do it, but it's worth it, believe me. And baked potatoes aren't just a butter sponge to serve on the side. No sir! The skin is absolutely delicious, and one potato can become a meal in itself and a darn satisfying one at that!
So some evening or some Saturday, turn on your oven and bake up a few and a few extra. It only takes minutes to prep and then let the dry oven heat happily work its magic.
Russet potatoes, especially from Idaho, make fantastic baked potatoes. The warm Idaho days, cool nights, and volcanic soil give them fantastic terroir. Their low moisture content makes them ideal for baking.
If you're mashing, dicing, or frying potatoes, appearance and size don't matter much. When you make crispy oven roasted potatoes, however, choose uniformly shaped and evenly-sized ones that have minimal blemishes. Six to eight-ounce taters are a great size for a side dish or as a base for the main dish.
Scrub the potatoes thoroughly with a brush or a nylon scrubber then dry them well with a terry towel. This helps the olive oil stick to the skin. Drizzle the olive oil generously over the potatoes and using your hands, roll and rub as much of the oil on the skins as you can.
When you're done, rub your hands together and remove the excess with a paper towel. Your hands will feel soft and smooth!
Now, put them in a baking pan or a cast-iron skillet, lightly sprinkle some kosher salt over them, and slide them into a 350-degree oven. After about an hour, check.
They should pierce easily with a skewer. The skins will be shiny and crisp and the most flavorful you ever tasted! Give them a bit more time if they're not quite there. Your patience will be rewarded.
If you're serving these alongside meatloaf, steak, or chops, you're there. Add your favorite toppings and enjoy!
We love stuffed baked russet potatoes! They are easy, thrifty, and satisfying. They're also a great way to use up leftover taco meat, bits of ham, meatloaf, chicken, baked beans, or spaghetti sauce.
When we have a little bit of leftover ham or meatloaf, I usually warm it up in a skillet with a small amount of olive oil or butter. Sometimes, I add a can of French-cut green beans or tiny peas that I've drained. You can add grated cheese, chopped green onions, or even shredded lettuce!
We enjoy this meal as a cozy supper sometimes when we have some leftovers to stretch. Use what you have on hand to stuff your taters!
At our house, we call it "tip-the-refrigerator night" when we clear out all leftovers. No leftovers? How about a can of chili over the top? Anything goes with baked potatoes. I'd love to hear what you come up with!
PRINTABLE RECIPE CARD
My husband has a motto. "I've never met a potato I didn't like." Because of that, I have 25 or more ways to make potatoes. What is your favorite way to fix potatoes?
I'm including a bonus recipe for loaded baked potato soup; it's one I posted a long time ago. So, while you're baking potatoes, add a few more so you can enjoy this fabulous soup!
Sometimes the simplest food is the most satisfying. We sure think so. You might also enjoy this easy one-pan goulash we've enjoyed for years!
If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!
Love, GB (Betty Streff)
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