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Olive oil-baked potatoes

Olive oil-baked potatoes

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(43 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 6
Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition:

  • kcal187
  • fat9g
  • saturates1g
  • carbs26g
  • sugars0g
  • fibre2g
  • protein3g
  • salt0.53g
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Ingredients

  • 6 medium baking potatoes
  • olive oil, for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sea salt

Method

  1. 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.

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Comments (45)

sybbie's picture
5

Really tasty! And so easy!

cupcake4711's picture

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

cduggan's picture
4

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
4

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
5

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!!

odettesproat's picture
5

Oops, forgot to rate!

odettesproat's picture
5

Really loved these! I dusted mine in cajun spice as well and they turned out delicious, they weren't very crispy though, don't think I left them in long enough but it didn't really matter though as they still tasted good!

vickpole's picture
5

so easy, tasty and makes a welcome change from chips or wedges. I served this with James Martin's one pot chicken chasseur with veg for my in-laws and everything went down a treat.

jeanporth's picture
5

I added some sliced talagio cheese two minutes before they were ready. Delicious or what!

francesca87's picture
5

Made these last night, my boyfriend and I both loved them! Delicious!

steeldolphin's picture
5

I loved this, it was so easy and absolutely tasty. I also used a spicy humus as a dip for these, and it was great. :)

womble5's picture

Very tasty, but dont forget the foil
Can be served with just about any dish to add a lot of flavour

tiree50's picture
5

Whole family love this dish. Very easy to prepare and very tasty. I do slice into 4 or 5 slices. Make most weeks now.

lyndnt55's picture
5

great the kids loved them and so did i

nuskin's picture
5

So easy, I make them every time they are always crispy if you keep turning them

santiagoj94's picture
5

I made this as a snack for some guest and i got amazing results.

lkrc87's picture
5

These are so tasty. I used foil to make sure they didn't stick to the tray

clairejprice's picture
5

Great! easy, quick, tasty! My fella likes hot so I sprinkled them with some spices, YUMYUM

loustar14's picture
5

So quick and easy to make, they make the perfect side with nearly any meal! However make sure you get a good non stick tray or put foil down first... otherwise they will stick!!

girlwiththemostcake's picture
5

Really easy recipe. I sliced my potatoes into 4 though as they were still nice thick discs of potato! Unless you've got a really good, trusty non-stick baking tray (I haven't and keep meaning to invest in one) it's a good idea to use some bake-o-glide or similar because if the potatoes stick the crispy coating comes off and stays welded to the tray. Turning the potatoes regularly can help. The reason I mention all this is because I've followed so many recipes like this and been disappointed that lovely golden potatoes failed to tip out!

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