This baked potato recipe is so delicious, and easy to prepare
Russet potatoes, peeled and cut into wedges (As many as you require for the number of people you are feeding)
salt and pepper
Pre-heated 450F oven
- After you’ve peeled your potatoes and cut them into wedges, drizzle some olive oil, and season with salt and pepper.
- Toss to coat.
- Place in the pre-heated oven and roast on a large baking tray for about 45 minutes or until golden-brown and fork-tender.
- Remove the potatoes from the oven and with a flipper, separate and lift the potatoes so that they don’t stick. Gently toss to coat the potatoes with any residual olive oil from the pan.
- Serve imediately.
Note: Do not overcrowd the roasting pan with potatoes. To have crispy potatoes, you must allow space between them while baking.