Olive oil-baked potatoes

Olive oil-baked potatoes

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(37 ratings)

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Cooking time

Prep: 5 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition

kcalories
187
protein
3g
carbs
26g
fat
9g
saturates
1g
fibre
2g
sugar
0g
salt
0.53g

Ingredients

  • 6 medium baking potatoes
  • olive oil, for drizzling
  • sea salt

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Method

Heat oven to 200C/fan 180C/gas 6. Scrub the baking potatoes, then pat dry. Slice lengthways into three. Drizzle olive oil over a large baking sheet. Place the potatoes on the baking sheet, drizzle with olive oil, rub all over, then generously sprinkle with sea salt. Bake for 40-45 mins (longer for extra crispiness) turning halfway, until golden brown and tender.

Recipe from Good Food magazine, December 2005

Comments, questions and tips

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Comments

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tillyfloss80's picture

Impressed with this way of cooking the potatoes. Normally do wedges but these seem just that bit more special. Very easy and tasty.

baileybobbles's picture

a great alternative and much easier than roast potatoes. goes with anything and we make it with anything

junerooney's picture

Everyone loved them, will become a firm favourite in our house.

morag4444's picture
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Did these for a dinner party. They made and interesting choice for simple potatoes. Worked really well.

morag4444's picture
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So easy and work well as an interesting way of presenting potatoes

manyfaced's picture
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Will be making them again today - first time was just a couple days ago. We loved them!

crepello1957's picture
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Excellent & foolproof.

snavenasus's picture
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Lovely and simple. I put them in the microwave for 6 mins then they only took about 25mins in the oven. Instead of olive oil I cut down the calories by using canola oil spray or you could just as easily use fry light.

clionaf's picture
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Easy and tasty!

cocovanilla's picture
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I make oven-baked potatoes all the time. Very tasty!

mirena10's picture
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Easy to make and sooo crispy. Even better with some sour cream and red onions.

notonadiet's picture
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I used foil to line the tin as suggested but found they'd still stuck to it when I went to turn them half way through, as the recipe states. I'd used plenty of oil, too much maybe as they didn't really crisp despite being in for the stated time? That said, once scraped unceremoniously off the foil we found they were scrummy none the less! Kids & hub even said they eat these over chips, normal jacket potatoes and mash from now on. Will try again next week!

emsmith's picture
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Made these as an after-thought to go with the Italian Meatloaf (as per Good Food's 'Goes Well With' recommendation) and they turned out quite well. I sprinkled them with the tiniest bit of finely chopped fresh rosemary. Really rather nice!

helenew's picture

An excellent alternative to roasties or chips. We didn't have sea salt so just used regular, which was fine. Will defiantly make again.

tutty1's picture
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So easy and delicious.

sybbie's picture
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Really tasty! And so easy!

cupcake4711's picture

Really lovely, and easy to do- definately a new family favourite.

cduggan's picture
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I started using this recipe about year ago, now a staple. To reduce cooking time I zap for a couple of minutes in microwave. Also I find they don't stick as much. I add some spices to add flavour.

charlottevv's picture
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I make these but I substitute the olive oil for cold pressed rapeseed oil. I'm a recent convert after reading about the health benefits......half the saturated fat of olive oil, 11 x more Omega 3, more vitamin E.......it also has a lovely nutty flavour which works really well with recipes like this.

Sometimes, I also dice up the potatoes so they are much smaller in size - about 1-1.5cm all round - it makes them really delicious and sweet!

clairemcbride's picture
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Yummy. Put plenty of oil on baking tray so they didn't stick and also sprinkled with plenty of black pepper for an extra kick!!

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