Olive oil-baked potatoes

Olive oil-baked potatoes

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(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
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  • 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.

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Comments, questions and tips

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20th Mar, 2018
Nice, quick and easy! Followed the recipe as it was my first time making them. Next time I’ll definitely try adding garlic, and maybe cutting slightly thinner to get a crispier spud. I used King Edwards and they were very tasty.
9th Jun, 2017
Ooh - these are simple and just a bit different to my usual recipes for potatoes. They are tasty and good, and look lovely too.
10th Apr, 2016
These were absolutely delicious!! I sliced the potatoes into 5 / 6 slices so they cooked a bit quicker & added plenty of ground rock salt & Rosemary with the olive oil. Will definitely be having these on a regular basis.
23rd Jan, 2016
I've made these twice now and both times they were great, they're perfect as a super easy yet tasty potato side! The first time I followed the recipe although not adding salt, turned every 10 mins like the comment below to avoid sticking, brilliant. The second time rather than cutting into 3 I cut the potato into 5 and mixed some chopped garlic with the oil before putting them into the oven. Thin, crispy and garlicky baked potato slices!! Yum!
jayne b
2nd Aug, 2015
Very nice indeed, ☺ turned every 10 mins just to make sure they didn't stick to the tin foil.
21st Jan, 2015
Made these last night and everyone loved them. Will definitely be making them again. Great midweek side dish and think that, maybe with the addition of some rosemary etc, that they would be a super dinner party side dish too....easy peasy to make. I used up some large Charlotte potatoes and they worked brilliantly. Next time, I'm going to try using garlic infused rapeseed oil instead...
13th Oct, 2014
Easy to make and very tasty although I was slightly over enthusiastic with the sea salt (it did say to be generous). Will make again with less salt.
9th Feb, 2014
Impressed with this way of cooking the potatoes. Normally do wedges but these seem just that bit more special. Very easy and tasty.
5th Apr, 2013
a great alternative and much easier than roast potatoes. goes with anything and we make it with anything
6th Oct, 2012
Everyone loved them, will become a firm favourite in our house.


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