Can you bake potatoes at 450

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. Newest Oldest Most Voted. Inline Feedbacks. Kevin Is Cooking. Reply to MacDaddy. Ghulam Mohyudin.

Reply to Ghulam Mohyudin. When opening the bag, dump the potatoes on the foil lined sheet, but DON'T dump the excess oil in the bag onto the sheet. The dark sheet absorbs heat and transfers it to the aluminum foil, and the aluminum foil itself provides easy cleanup.

This will keep them from sticking to the foil later. A convection oven will yield a bit crispier results, but with only a small reduction in cooking time. Don't open the oven except to turn the potatoes.

Read More. Most helpful critical review PrincessJenna. Rating: 3 stars. This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks.

I added garlic powder, italian seasoning and a little parmesan cheese to the mix. I also used olive oil they needed more then 2 T. I doubled the cooking time I like mine crispy on the outside and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking pan rather than glass.

Reviews: Most Helpful. I used olive oil and fresh rosemary for this recipe. Place all the ingredients in a ziplock bag to coat thoroughly and then place on the cooking sheet. Also baked for closer to 35 minutes instead of 20 minutes. Delicious recipe and goes so perfectly with steaks or roasted chicken. These are so good and couldn't be easier to make.

This recipe also works well with regular potatoes. I don't tend to measure what I am using. To cut fat I make sure I use just enough oil to coat the potatoes and spray the baking sheet with spray. This is almost exactly how I cook my husband's favorite - sea salt rosemary potatoes. Mine is even simpler - just add generous amount of good extra virgin olive oil,red potatoes, sea salt and fresh rosemary to a big baking dish, mix well and bake on F,then reduce to F.

Healthy, simple and absolutely delicious! Thought I had the best recipe for roasted potatoes already I was wrong. This is great. I thought a whole tsp. A lot of the comments said that these potatoes looked really bland so they added a bunch of spices. However, my old recipe was similar to the ones they made up, and I think the extra spices take away from the simple rosemary flavour. If time is not an issue I like to baked my potatoes at degrees for 90 minutes. Set the oven and prep five russet potatoes.

Put Potato 1 in the oven. It will bake for 3 hours. Pair them with a leafy green salad, a piping hot bowl of soup, or your favorite protein!

Hard potatoes usually result when the cooking temperature is not high enough to soften the starch in a potato. Simmer potatoes. Bring the water to a boil. Reduce heat to medium low.