I have made this baked potato recipe many times, especially when I feel like something simple but full of flavor. It’s the kind of side dish that goes with anything, but I usually prepare it when I have large potatoes, good olive oil, and a few spices on hand. The recipe isn’t complicated, but every step matters for the crispy texture on the outside and the soft inside.
Quick Info
Total time: about 45 minutes
Preparation time: 10 minutes
Baking time: 35 minutes
Servings: 4
Difficulty: easy
Recipe type: Side dish, potato wedges, suitable for lunch or dinner
Ingredients
7 large potatoes
1 cup (100 ml) olive oil
5 cloves of garlic, crushed
1 pinch dried thyme
1 pinch rosemary
1 pinch basil
1 pinch garlic powder
1 pinch sweet paprika
1 pinch turmeric
sea salt (to taste)
black pepper (to taste)
Preparation method
1. Wash the potatoes well and peel them. Cut each potato in half, then into 4 or 6 pieces, depending on how large they are or how thick you want the slices. I leave them thicker so they don’t dry out too much in the oven.
2. Place all the potato pieces in a large, deep bowl.
3. In a small bowl, combine the olive oil with the crushed garlic, salt, and all the spices: thyme, rosemary, basil, garlic powder, paprika, turmeric, and black pepper. Mix well to distribute the flavors.
4. Pour this mixture over the potatoes and mix gently, with your hands or a spatula, until they are evenly coated.
5. Prepare a baking tray and place a sheet of parchment paper at the bottom. Arrange the potatoes in the tray, without overlapping them. It’s important for them to be in a single layer to brown on all sides.
6. Place the tray in the preheated oven at 200°C and leave them for 35 minutes. Don’t turn them, just check them after about 30 minutes. If you are using very large potatoes, leave them for a few more minutes.
7. When they are golden and the edges are slightly crispy, take them out of the oven and let them cool for 2-3 minutes before transferring them to plates.
Why I make this recipe often
They are quick to prepare, don’t involve complicated techniques, and the ingredients are always on hand. Plus, you can easily adjust the spices depending on what you have or what you want to change. And the texture remains just as good every time, with a crispy crust and a soft inside.
Tips and variations
Tips
Don’t overcrowd the tray with too many potatoes. If you crowd them, they will get soggy and won’t crisp up.
Use extra virgin olive oil for a fuller flavor, but any type will work in a pinch.
Cut the potatoes larger to prevent them from drying out.
Substitutions
Olive oil can be replaced with sunflower oil if you don’t have anything else.
You can skip one or two spices if you don’t have them at home; the final taste will still be good.
Fresh garlic can be replaced with garlic powder only if you want a milder result.
Variations
You can add a bit of chili for a slightly spicy flavor.
Add lemon juice after baking for a tangy taste.
If you want, sprinkle fresh parsley at the end.
Serving ideas
I use them instead of fries, as a side for meat or grilled vegetables. They also go well with cold sauces, sour cream, or yogurt with herbs. They are good and simple, just with a salad on the side.
Frequently asked questions
1. Do the potatoes have to be peeled?
They can be made with the skin on if you wash them well beforehand. Without the skin, the texture is more uniform; with the skin, they get a bit crispier on the edges.
2. Can I make the recipe with new potatoes?
Yes, just adjust the time – new potatoes cook faster and can be done in 25-30 minutes.
3. How do I check if they are fully cooked?
Stick a fork into a potato – if it goes in easily and the edges are browned, they are done.
4. Do I have to use parchment paper?
Parchment helps with cleanup and prevents sticking. If you don’t have any, grease the tray well with oil.
5. Can I prepare the potatoes in advance and bake them later?
Sliced potatoes can be kept in cold water for a few hours, but add the oil and spice mixture just before baking to prevent them from getting soggy.
Nutritional values (estimate)
For one serving (out of 4):
Calories: approximately 300-350 kcal
Protein: 4-5 g
Fat: 9-11 g
Carbohydrates: 55-60 g
Fiber: 5-6 g
Values may vary depending on the type of potatoes and the exact amount of oil used.
Storage and reheating
The potatoes are best fresh, right out of the oven. If you have leftovers, you can keep them in the fridge for up to 2 days in a well-sealed container. To reheat, pop them in the oven or air fryer for a few minutes to regain their crispy texture. In the microwave, they will get soggy.
This is how I always prepare them – simple, quick, and hassle-free.
Quick Info
Total time: about 45 minutes
Preparation time: 10 minutes
Baking time: 35 minutes
Servings: 4
Difficulty: easy
Recipe type: Side dish, potato wedges, suitable for lunch or dinner
Ingredients
7 large potatoes
1 cup (100 ml) olive oil
5 cloves of garlic, crushed
1 pinch dried thyme
1 pinch rosemary
1 pinch basil
1 pinch garlic powder
1 pinch sweet paprika
1 pinch turmeric
sea salt (to taste)
black pepper (to taste)
Preparation method
1. Wash the potatoes well and peel them. Cut each potato in half, then into 4 or 6 pieces, depending on how large they are or how thick you want the slices. I leave them thicker so they don’t dry out too much in the oven.
2. Place all the potato pieces in a large, deep bowl.
3. In a small bowl, combine the olive oil with the crushed garlic, salt, and all the spices: thyme, rosemary, basil, garlic powder, paprika, turmeric, and black pepper. Mix well to distribute the flavors.
4. Pour this mixture over the potatoes and mix gently, with your hands or a spatula, until they are evenly coated.
5. Prepare a baking tray and place a sheet of parchment paper at the bottom. Arrange the potatoes in the tray, without overlapping them. It’s important for them to be in a single layer to brown on all sides.
6. Place the tray in the preheated oven at 200°C and leave them for 35 minutes. Don’t turn them, just check them after about 30 minutes. If you are using very large potatoes, leave them for a few more minutes.
7. When they are golden and the edges are slightly crispy, take them out of the oven and let them cool for 2-3 minutes before transferring them to plates.
Why I make this recipe often
They are quick to prepare, don’t involve complicated techniques, and the ingredients are always on hand. Plus, you can easily adjust the spices depending on what you have or what you want to change. And the texture remains just as good every time, with a crispy crust and a soft inside.
Tips and variations
Tips
Don’t overcrowd the tray with too many potatoes. If you crowd them, they will get soggy and won’t crisp up.
Use extra virgin olive oil for a fuller flavor, but any type will work in a pinch.
Cut the potatoes larger to prevent them from drying out.
Substitutions
Olive oil can be replaced with sunflower oil if you don’t have anything else.
You can skip one or two spices if you don’t have them at home; the final taste will still be good.
Fresh garlic can be replaced with garlic powder only if you want a milder result.
Variations
You can add a bit of chili for a slightly spicy flavor.
Add lemon juice after baking for a tangy taste.
If you want, sprinkle fresh parsley at the end.
Serving ideas
I use them instead of fries, as a side for meat or grilled vegetables. They also go well with cold sauces, sour cream, or yogurt with herbs. They are good and simple, just with a salad on the side.
Frequently asked questions
1. Do the potatoes have to be peeled?
They can be made with the skin on if you wash them well beforehand. Without the skin, the texture is more uniform; with the skin, they get a bit crispier on the edges.
2. Can I make the recipe with new potatoes?
Yes, just adjust the time – new potatoes cook faster and can be done in 25-30 minutes.
3. How do I check if they are fully cooked?
Stick a fork into a potato – if it goes in easily and the edges are browned, they are done.
4. Do I have to use parchment paper?
Parchment helps with cleanup and prevents sticking. If you don’t have any, grease the tray well with oil.
5. Can I prepare the potatoes in advance and bake them later?
Sliced potatoes can be kept in cold water for a few hours, but add the oil and spice mixture just before baking to prevent them from getting soggy.
Nutritional values (estimate)
For one serving (out of 4):
Calories: approximately 300-350 kcal
Protein: 4-5 g
Fat: 9-11 g
Carbohydrates: 55-60 g
Fiber: 5-6 g
Values may vary depending on the type of potatoes and the exact amount of oil used.
Storage and reheating
The potatoes are best fresh, right out of the oven. If you have leftovers, you can keep them in the fridge for up to 2 days in a well-sealed container. To reheat, pop them in the oven or air fryer for a few minutes to regain their crispy texture. In the microwave, they will get soggy.
This is how I always prepare them – simple, quick, and hassle-free.