Popping potatoes in the oven for dinner is easy, and doesn’t need a recipe. Everyone makes them and they are good. I love oven potatoes because they can complete any simple meal. I have a little trick that speeds up the baking time and helps insure a crispy outer potato.
Wash and scrub four medium potatoes. I like to keep the peel on. Cut them half and cut each half in three pieces. Place the potatoes on paper towel and dry them as much as you can. In a flat dish add the potato pieces.
Drizzle two tablespoons canola or peanut oil on the potatoes and stir. Cover tightly with plastic wrap and microwave 2 minutes. Stir and microwave three minutes and remove plastic from dish.
Line a baking sheet with parchment paper. Heat oven to 425˚.
Drizzle three tablespoons olive oil on potatoes and spice mixture below and stir. Place on baking sheet. Bake 10 minutes and turn potatoes. Bake an additional 5 minutes.
Have everything ready as it helps to add the oil and spice mixture while potatoes are warm from the microwave.
Mix together: 3 tablespoons parmesan cheese, 1 teaspoon basil, 1 teaspoon thyme leaf, and ½ teaspoon black pepper.
Remember to salt potatoes when they are finished baking. Salt draws out moisture and keeps the potatoes from getting crispy quickly.