Oven-Baked Potatoes

Some nights just call for something warm, simple, and quietly satisfying—the kind of food that doesn’t ask for much, just a fork and a plate and maybe a little time to sit down with it. That’s what baked potatoes do for me. They’re humble, yes, but oh-so-beautiful if you do them right—crisped skin, golden and gently cracking, and inside, soft like a memory. I’ve always found there’s a little poetry in them… not flashy poetry, more like a dog-eared recipe card written in someone’s careful handwriting.

Why You’ll Crave It

• You get that perfect contrast—thin, shattery skin and tender, cloudlike middle
• Takes minimal effort for something that feels homemade and cozy
• You can dress them up or leave them bare—they’re good either way
• Great for everyone at the table—vegan, gluten-free, or full-on cheeselovers
• They smell like Sunday dinners and calm afternoons

The first time I baked potatoes on my own, I forgot the salt—and still ate two of them, just plain, standing up at the stove.

What You’ll Need

• 4 medium potatoes: I like Russets or Yukon Golds—scrubbed clean, skins on
• 2 tablespoons olive oil: something mellow and not too peppery
• 1 teaspoon salt: sea salt or kosher, more if you’re like me
• 1/2 teaspoon cracked black pepper: or less, if you like a gentler touch
• Fresh herbs (optional): chopped parsley or thyme, whatever’s on hand works fine

Easy How-To

Warm up the oven

Go ahead and preheat it to 200°C—think 392°F. Give it a few extra minutes if your oven tends to run cool like mine does. Trust me, hot and ready matters here.

Rinse and scrub

Potatoes come with stories on their skins, so give them a good rinse and scrub. I leave the skins on—more texture, more nutrients, more flavor.

Cut them up

I usually cut them into quarters, sometimes chunky wedges if I’m feeling generous. Try to keep your cuts about the same size—that helps them roast up evenly.

Dress them simply

Toss the potato pieces in a bowl with the olive oil, salt, pepper, and anything else you fancy—paprika, crushed garlic, rosemary. Toss with your hands. They deserve that attention.

Onto the tray they go

Line a baking tray with parchment paper if you have it. Spread the potatoes out—not piled up or they’ll steam instead of crisp. Give them space to breathe.

Let the oven do its thing

Bake for about 45 minutes. Check halfway—turn them gently with a spatula. You’re looking for golden edges and that roasted, earthy aroma that sneaks out when no one’s noticing.

Are they done?

Stick a fork in one. If it slides in with almost no effort and the outside’s bronzed, they’re ready. Maybe a little longer if they feel firm. Trust your hands and eyes more than clocks.

Serve warm

As soon as they’re out, you can scatter on some herbs or just let them speak for themselves. They don’t need much. Just a plate and a quiet moment.

Good to Know

• Russets crack open like a baked apple, soft and fluffy—Yukon Golds stay creamy, almost buttery
• If they’re not browning enough, a bit more oil or a bump in the heat (last 10 minutes) can help
• Leftovers? Toss them in tomorrow’s omelet or reheat in a pan with a little butter until they’re golden all over again

Serving Ideas

• Top with sour cream, chives, sharp cheddar—and maybe a spoon of chili on chilly nights
• Serve alongside roast chicken or a soft-cooked egg for a quiet lunch
• Slice cold extras into a salad with mustard vinaigrette and pickled onions

Top Tricks

• Preheat your baking tray too—so when the potatoes hit it, they sizzle instantly (makes the undersides extra crispy)
• Don’t skip the salt—it seasons more than flavor, it helps with that earthy, caramel edge

Frequently Asked Questions

How do I know when my baked potatoes are done?

Insert a fork into one—if it glides in like the potato’s sighing, you’re good. Golden edges are a nice visual cue too.

Can I use red or new potatoes?

Yes—just know they stay a bit firmer inside. Still delicious, just not as fluffy. I love red potatoes with thyme and garlic.

Can I prep them ahead of time?

Sure. Cut and soak them in cold water if you need to wait a bit—just be sure you dry them well before roasting or they won’t crisp properly.

Do I have to flip them while they bake?

Not strictly, but it helps. Turn halfway through so all sides get that golden love.

What if I want to bake whole potatoes, not pieces?

Go for it! Leave them whole, prick a few holes with a fork, rub with olive oil and salt, and bake for closer to 60 minutes. The skin gets crackly, and the middle fluffs right up.