Can you bake potatoes at 450 degrees

Read Reviews Add Review. Simple and delicious recipe for rosemary-kissed roasted red potatoes. Save Pin Print Share. Roast Potatoes DomesticPolka. Roast Potatoes birdluv4ever. Roast Potatoes A. Roast Potatoes Jessica Cardile. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4.

The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately. I Made It Print.

Full Nutrition. Reviews Read More Reviews. Most helpful positive review monsieur sax. Rating: 5 stars. I've been doing something very similar to these for several years now. If you like your potatoes crispy, after chopping them, dry them thoroughly on paper towel before adding the oil.

I put the potatoes in a gallon ziploc bag, then add about 1. Generally speaking, the less oil you can use, the better the result. Cuisine: American, Western. Prep Time: 10 minutes. Cook Time: 45 minutes. Total Time: 55 minutes. Servings: 2 servings. Calories: kcal. Author: Kevin Is Cooking. Ingredients 2 Large Russet Potatoes olive oil or bacon fat salt. Rinse and scrub each potato. Dry each potato thoroughly with a clean towel.

Pierce each potato with a fork or sharp knife four 4 times on each side. This will allow steam to escape during the baking. Rub the outside of the potato with bacon fat, olive oil, vegetable oil, or butter then sprinkle the potatoes all over in kosher or sea salt before baking.

Don't wrap your potato, you'll be "steaming, not baking" it for the desired crispy skin and light fluffy insides. Bake for minutes depending on size on a rack lined baking sheet until the outside is crisp and the potato gives a little when lightly squeezed. Carefully cut each potato open and add your favorite seasonings and toppings like butter, sour cream, chives, etc.

Have you made this recipe? Notify of. Recipe Rating Recipe Rating. Be sure to place in a single level, preferably right on the rack. Baking in foil is NOT recommended, as it steams the potato. If you must, then wrap the potato so that the top is open and the steam can escape. Once fully baked, remove from the oven, and using a hot pad or mitt, fold the foil over the top of the potato to seal it up.

This method allows most of the steam to escape before it has finished cooking. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions. Using high heat. That degree F temperature prevents leathery skin.

Taking the temperature with an instant read thermometor. Taking the temperature of a potato? A light basting of vegetable oil crispens up the skin. The brine and basting is why you need to use that baking sheet and and wire rack. Cutting the potatoes open immediately after baking. When making baked potatoes in the oven, I recommend using russet potatoes. How to Bake a Potato Ready to learn the best way to bake potatoes?

Serve immediately with desired toppings. Our Favorite Baked Potato Toppings Baked russet potatoes can be topped with anything your heart desires. I recommend eating these baked potatoes right away. If you prep them in advance and them wrap them in foil to keep warm, the steam builds up inside of them and they can become dense. Or, cut them up and use them in a breakfast hash.

Print Pin. This simple method yields the best baked potatoes on the planet! Fluffy, moist interior and salty, crispy exterior. Load them up with all your favorite toppings or just serve with butter and a little salt and pepper. Servings: 4.