Skip to content
Join our Newsletter

Baked Potatoes with Olive Oil and Rosemary / Cowboy-style Baked Potatoes

BAKED POTATOES WITH OLIVE OIL AND ROSEMARY These aromatic potatoes, almost fluffy in the middle and golden on the outside, complement a grilled steak, roast chicken or lamb, baked salmon or other dish you like.

BAKED POTATOES WITH OLIVE OIL AND ROSEMARY

These aromatic potatoes, almost fluffy in the middle and golden on the outside, complement a grilled steak, roast chicken or lamb, baked salmon or other dish you like. You can serve them as a vegetarian dish with a green or caesar salad alongside.

Preparation time: 5 minutes Cooking time: 90 minutes Makes: 4 servings

4 (7-to 8-oz.) B.C. russet (baking) potatoes, washed well and dried

3 Tbsp olive oil

6 to 8 fresh sprigs rosemary

- coarse sea salt and freshly ground black pepper to taste

Preheat the oven to 300 F. Poke each potato a few times with a fork. Set potatoes in an oven-proof skillet.

Pour in the olive oil; season with salt and pepper. Roll the potatoes around to coat them in the oil. Season the top of the potatoes with a little more salt and pepper, if desired. Set the rosemary sprigs in the spaces between potatoes.

Bake for 90 minutes or until quite tender. (Give the potatoes a squeeze; if there's a lot of give, they're done.) Let diners top their potato as desired with sour cream or yogurt, sliced green onion or snipped chives, bacon and/or cheese.

COWBOY-STYLE BAKED POTATOES

On the range or in the dining room, these skilletbaked, southern-spiced potatoes will complement a juicy steak. If you're not a meat-eating cowboy, you can serve these potatoes as a main course - just serve each potato with a side salad and a selection of toppings, such as salsa, grated cheese, sour cream or yogurt and sliced green onion or cilantro.

Preparation time: 5 minutes

Cooking time: 90 minutes Makes: 4 servings

3 Tbsp vegetable oil

2 tsp chili powder

1 tsp ground cumin

1 tsp oregano

1/2 tsp paprika

1/4 tsp garlic powder

- few dashes Tabasco or hot pepper sauce

4 (7-to 8-oz.) russet (baking) potatoes, washed well and dried

- salt to taste

Preheat the oven to 300 F. Combine all ingredients, except potatoes and salt, in a medium bowl. Poke each potato a few times with a fork. Add the potatoes to the bowl and roll, turn and coat with the spice mixture, using your fingers or a small brush to help with the coating process. Set the potatoes in a 10-inch ovenproof skillet. Season with salt. Bake potatoes for 90 minutes or until quite tender. (Give the potatoes a squeeze; if there's a lot of give, they're done.) Let diners open and top their potato as desired.