The perfect side to any busy day dinner. These weeknight baked potatoes bake up in about 25 to 35 minutes. The insides are soft, buttery and tender and there is an outer layer of crispy, seasoned goodness. Customize with your favorite seasonings and herbs.
Ingredients
- 3 Medium sized Russet Potatoes, cut in half lengthwise
- 4 tablespoons of butter, cut into about 1/2 inch slices, you need two pats for each potato
- 1 tablespoon of olive oil
- 2 to 3 teaspoons of coarse salt *or to taste
- 1 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon onion powder
- 1 teaspoon of lemon pepper *optional
- 1 teaspoon of dried parsley
Instructions
- Scrub your potatoes and dry them with paper towels, then cut them in half lengthwise.
- Prepare a baking sheet with foil or parchment paper, and place your butter pats together in groups of two, so that each potato half will rest on two pats of butter, like little butter legs.
- Season each butter pat with salt, pepper, garlic and onion powder, paprika, and lemon pepper.
- Rub the cut potatoes all over with the olive oil and place cut side down on the pats of butter. Each potato should have 2 pats under it.
- Salt and pepper the skin. You can use the other seasonings on here as well.
- Heat your oven to 425 degrees and bake the potatoes on the top rack for 25 to 35 minutes. Halfway through baking, I take them out and brush them all over with the melted butter from the pan. *every oven is different, cooking times will vary, the potatoes should be fork tender when done and caramelized on the cut side.
- Sprinkle with a little more salt and the dried parsley.
