How's your week going? This week is a super busy one for our family! Geoff has finals this week, and is also working more hours, and I'm working some extra days because one of my co-workers is getting married this week (congrats to her!). We're also trying to squeeze in holiday fun where we can and we're hoping we can go see the zoo lights this weekend. I mentioned on Friday that I've been really into simple meals lately, and these baked potatoes fit the bill perfectly! I actually made a big batch at the beginning of last week, and we've been slowly making our way through them this week. They make a perfect quick lunch with a side salad or some fresh vegetables.
I actually like my baked potatoes best with just butter and salt and pepper (I'm a weirdo) but these are also great with pretty much any topping! I'm usually so short on time that I just bake our potatoes in the microwave, but I was amazed at what a difference it made to bake these in the oven. The olive oil and sea salt combine to make a perfect crisp potato skin, and the potato inside is super light and fluffy. This recipe is super simple but results in a delicious, perfectly baked potato!
Sea Salt and Olive Oil Baked Potatoes
adapted from Jamie Cooks it Up
desired number of russet potatoes, scrubbed clean and dried
freshly ground black pepper
Preheat oven to 425. Line a baking sheet with foil, and place the potatoes on the baking sheet. Drizzle with olive oil and toss potatoes to coat completely. Sprinkle with sea salt and pepper on both sides. Using a fork, pierce each potato several times. Bake 45-60 minutes, or until a fork inserted into the potato slides in easily.
Note: these also make super awesome breakfast potatoes! Cut the cooked potatoes into cubes and fry in a skillet with olive oil until golden and crispy. Delicious and super easy!
Hungry for more from The Baker Upstairs?