Olive oil-baked potatoes

Olive oil-baked potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(46 ratings)

Prep: 5 mins Cook: 45 mins


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

Nutrition and extra info

  • Vegetarian
  • Vegan


  • kcal187
  • fat9g
  • saturates1g
  • carbs26g
  • sugars0g
  • fibre2g
  • protein3g
  • salt0.53g
Save to My Good Food
Please sign in or register to save recipes.


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

    Olive oil

    ol-iv oyl

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

  • sea salt


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th May, 2012
Did these for a dinner party. They made and interesting choice for simple potatoes. Worked really well.
17th May, 2012
So easy and work well as an interesting way of presenting potatoes
manyfaced's picture
11th Mar, 2012
Will be making them again today - first time was just a couple days ago. We loved them!
25th Feb, 2012
Excellent & foolproof.
24th Nov, 2011
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.
16th Jul, 2011
Easy and tasty!
14th Apr, 2011
I make oven-baked potatoes all the time. Very tasty!
28th Mar, 2011
Easy to make and sooo crispy. Even better with some sour cream and red onions.
7th Jan, 2011
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!
18th Nov, 2010
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.