why make this recipe
This recipe gives you soft, caramelized potato halves in under an hour. It uses a little butter and oil and simple spices you likely have at home. It is fast, easy, and good for weeknights when you want a warm side with little work.
introduction
Weeknight Baked Potatoes cook fast and taste rich without much fuss. They crisp on the cut side and stay tender inside. If you want a similar easy side, try the baked garlic parmesan potato wedges recipe at baked garlic parmesan potato wedges for another simple idea.
how to make Weeknight Baked Potatoes
You prepare the potatoes, place them cut side down on butter pats, season, and bake at a high temperature. Halfway through baking, brush them with the melted butter in the pan. Bake until fork tender and caramelized on the cut side.
Ingredients :
- 3 Medium sized Russet Potatoes, cut in half lengthwise
- 4 tablespoons of butter, cut into about 1/2 inch slices, you need two pats for each potato, 1 tablespoon of olive oil
- 2 to 3 teaspoons of coarse salt *or to taste
- 1 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon onion powder
- 1 teaspoon of lemon pepper *optional
- 1 teaspoon of dried parsley
Directions :
- Scrub your potatoes and dry them with paper towels, then cut them in half lengthwise.
- Prepare a baking sheet with foil or parchment paper, and place your butter pats together in groups of two, so that each potato half will rest on two pats of butter, like little butter legs.
- Season each butter pat with salt, pepper, garlic and onion powder, paprika, and lemon pepper.
- Rub the cut potatoes all over with the olive oil and place cut side down on the pats of butter. Each potato should have 2 pats under it.
- Salt and pepper the skin. You can use the other seasonings on here as well.
- Heat your oven to 425 degrees and bake the potatoes on the top rack for 25 to 35 minutes. Halfway through baking, I take them out and brush them all over with the melted butter from the pan. *every oven is different, cooking times will vary, the potatoes should be fork tender when done and caramelized on the cut side.
- Sprinkle with a little more salt and the dried parsley.
how to serve Weeknight Baked Potatoes
Serve hot, cut side up or down. Top with sour cream, shredded cheese, chopped chives, bacon bits, or steamed vegetables. They make a good side for chicken, steak, or a simple salad.
how to store Weeknight Baked Potatoes
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10–15 minutes or until hot. You can also reheat in a skillet over medium heat to keep a crisp edge.
tips to make Weeknight Baked Potatoes
- Use similar-sized russets so they cook evenly.
- Pat the potatoes dry so the cut side caramelizes.
- Place the potatoes cut side down on the butter pats to get a rich, browned surface.
- Brush with melted butter once during baking for extra flavor.
- Check with a fork for doneness; times vary by oven.
variation (if any)
- Swap russets for Yukon gold for a creamier texture.
- Add grated Parmesan on top before the last 5 minutes of baking for a cheesy crust.
- Use smoked paprika or cayenne for more heat.
- Make them vegetarian by omitting bacon-style toppings.
FAQs
Q: Can I make these ahead and reheat?
A: Yes. Bake, cool, and store in the fridge. Reheat in the oven to keep the cut side caramelized.
Q: Can I use foil instead of parchment?
A: Yes. Foil works fine and helps catch melted butter for brushing.
Q: What if my potatoes are not fork tender at 35 minutes?
A: Bake longer in 5-minute increments until fork tender. Cover loosely with foil if the tops brown too much.
Q: Can I cut potatoes smaller to speed cooking?
A: Yes. Smaller pieces will cook faster. Reduce baking time and watch for fork tenderness.
Conclusion
For the original recipe and extra tips, visit Weeknight Baked Potatoes – The Tipsy Housewife.
