Spuds, taters, potahto…whatever you call them, we love them! The humble potato is one of the most versatile vegetables. You can boil the, fry them, or bake them, and they always end up delicious. In this recipe, we’re taking baked potatoes to the next level. These Baked Potatoes are made with butter, garlic, and parmesan, which means they’re packed with flavor. They’re perfectly crispy on the outside and soft and fluffy on the inside. And they’re so easy to make! Because they’re baked instead of fried, it’s less messy to make and is also easier to scale up if you’re cooking for a crowd. If you love carbs, you will love this recipe!
Potatoes – use starchy potatoes, these will smash well and have a better texture.
Butter – salted or unsalted butter will work (do not use margarine, as you’ll lose the buttery flavor).
Garlic – crush fresh garlic cloves
Parmesan – use freshly grated Parmesan (not the fine processed type you find in the store).
Line the baking sheet with parchment paper to prevent sticking.
Make sure to use the right variety of potatoes. Yukon potatoes are the best potatoes for roasting. They’re waxy enough to ensure they hold their shape while roasting, but also starchy enough to become silky and smooth inside.
There is no need to peel the potatoes first—they taste better with the skin on. Just make sure to wash the potatoes with a vegetable brush before use to remove any sand or grittiness.
Feel free to experiment with other seasonings: try smoked paprika, powdered garlic, Cajun spice, or taco seasoning.
If you see that the potatoes are browning too fast, you can cover the baking sheet with aluminum foil.
As an appetizer: Serve the crispy baked potatoes with your favorite dipping sauce, a herby pesto sauce, a romesco sauce, garlic aioli, sour cream, or hummus.
As a main: Serve the baked potatoes with a main like roast beef, or seared salmon. Add a fresh salad, and your dinner is complete!
How to Store Baked Potatoes
These baked potatoes are best served while crispy. Leftovers can be stored in the fridge (in an airtight container) for up to 5 days. To reheat, warm in the oven at 425°F until warmed through.
In a bowl mix together melted butter with Parmesan, garlic, salt, pepper, and oregano.
Cut the two sides off the potatoes.
Score the top of the potatoes, taking care not to cut all the way through.
Place the potatoes on a baking sheet and spread them with the prepared mixture.
Carefully flip over the potatoes, then brush again with the parmesan mixture.
Bake at 180°C (360°F) for 20 minutes.
Turn the potatoes, and bake for another 15 to 20 minutes.