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Crispy Baked Potato Halves

Crispy baked potato halves are roasted cut-side down until deeply golden, with fluffy centers and a simple garlic-pepper seasoning. This easy side dish gets its crisp texture from thoroughly drying the potatoes before baking.
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Prep Time 10 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb potatoes medium Yukon Gold
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F with a rack in the center.
  2. Scrub the potatoes and pat them completely dry.
  3. Cut the potatoes in half lengthwise.
  4. Toss the potatoes with the olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
  5. Arrange the potatoes cut-side down, spaced apart, on a large unlined rimmed baking sheet.
  6. Bake for 35 to 45 minutes, until the cut sides are deep golden brown and a fork easily pierces the centers.
  7. Let the potatoes rest on the baking sheet for 5 minutes.
  8. Lift them off with a thin spatula and serve.

Notes

For crispier cut sides, pat the potatoes completely dry and space them apart on the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended.