How to Cook Potatoes in the Oven

Making Roasted Potatoes

Wash the potatoes. Rinse each potato under running water and scrub the skin with a vegetable brush or clean cloth to remove dirt. Pat the potatoes dry with a clean towel and transfer them to a cutting board. The best potatoes for roasting are small, all-purpose potatoes that are both waxy and starchy. Good roasting varieties include purple, Yukon Gold, and blue potatoes. If you have purple potatoes, see How to Cook Purple Potatoes for roasting this variety.

Quarter the potatoes. Using a sharp knife, carefully cut each potato in half. Place the halves cut-side down on the cutting board and cut them into quarters. For larger potatoes, cut the quarters into eighths. Transfer the potatoes to a large mixing bowl. Instead of cutting the potatoes into quarters, you can also cut them into lengthwise strips to make oven-roasted French fries. Alternatively, you can also cut the potatoes into wedges to make roasted potato wedges.

Season the potatoes. Drizzle the potatoes with the olive oil and toss them in the bowl to evenly coat them with the oil. Season the potatoes with the salt and pepper, and toss them again to distribute the seasoning evenly. For garlicky roasted potatoes, toss the potatoes with 6 cloves of minced garlic as well. You can add any other herbs or seasonings to the potatoes you like, including a teaspoon (2 g) of dried rosemary or oregano.

Spread the potatoes out on a baking sheet. Use a fork or your finger to separate the potatoes and spread them into a single layer. This will ensure that all the potatoes cook evenly and in the same amount of time.

Cook the potatoes for up to 35 minutes. Place the potatoes into an oven that’s been preheated to 425 °F (218 °C). Roast the potatoes for 25 to 35 minutes. Flip them with a spatula halfway through the cooking time. The potatoes are done when they are golden brown and crispy on the outside and tender on the inside.

Garnish with fresh parsley before serving. Use a pair of oven mitts to remove the baking sheet from the oven. Transfer the potatoes to a heat-proof serving bowl and sprinkle them with fresh parsley. You can season them with other fresh herbs instead, such as: Dill Rosemary Thyme Cilantro

Creating Baked Potatoes

Coat the potato with oil. Place the washed potato into a small bowl. Drizzle it with the oil and use your hand or a pastry brush to spread the oil and coat the skin evenly. The oil will protect the potato from burning, and help the skin to crisp up. The best potatoes for baking in the oven are russets, because they have a thicker skin that will become crispy when baked, and their starchy flesh will become soft and fluffy.

Season the potato with salt and pepper. Return the potato to the bowl, and season the first side with a pinch each of salt and black pepper, or to taste. Turn the potato over and repeat on the other side. You can season the potato with any herbs or spices you like, such as Cajun seasoning, rosemary, curry, cumin, smoked paprika, or nutmeg.

Poke a few holes with a fork. Prick the top and bottom of the potato three or four times to make holes for steam to escape while the potato is cooking. Otherwise, it is possible that steam could build up inside the potato, causing the potato to explode in the oven.

Cook the potato for up to an hour. Place the potato directly on the wrack in an oven that’s been preheated to 425 °F (218 °C). You can also cook the potato on a foil-lined baking sheet if you prefer. Bake the potato for 50 to 60 minutes, turning it over every 20 minutes. The potato is done when the skin is dry and a fork can easily be inserted into the tender flesh. For a baked potato with skin that’s soft instead of crispy, wrap the potato in aluminum foil before baking it in the oven. Aluminum-wrapped potatoes will cook faster, and could be done in 30 to 40 minutes.

Serve the potato while it’s still hot. Remove the potato from the oven with tongs, or use an oven mitt to protect your hand. Use a sharp knife to cut a large X in the skin and reveal the flesh inside. You can eat the potato as is, or finish it with your favorite toppings. Popular garnishes for baked potatoes include: Butter Sour cream Bacon Cheese Fresh herbs Chili Steamed vegetables

Making Scalloped Potatoes

Grease a baking dish. Use your fingers to rub a thin layer of butter or vegetable shortening onto the bottom and sides of a baking dish that’s 9 by 13 inches (23 by 33 cm). This will prevent the potatoes from burning and sticking to the glass.

Slice the potatoes. Place the washed and dried potatoes onto a cutting board. Use a sharp knife or mandolin to cut the potatoes into medallions that are ⁄8 inch (0.32 cm) thick. Any thinner and the potatoes will become mushy, but any thicker and they won’t cook through. Make sure to use a mandolin or a slicer so that all of your potatoes are the same thickness. Otherwise, you'll end up with thinner and thicker pieces that won't cook all the way through.

Make the sauce. Melt the butter in a small saucepan over medium heat. When the butter is liquid, whisk in the flour. When the butter and flour have been fully incorporated, slowly whisk in the milk. Season the sauce with salt and pepper, to taste. Bring the sauce to a boil, whisking regularly, and then remove it from the heat. Set the sauce aside. For a spicy kick, season the sauce with a pinch of cayenne pepper as well.

Lay down a layer of potatoes and onions. Arrange a layer of potatoes in the bottom of the baking dish. Layer the potatoes so that each one is slightly overlapping the previous potato. Then, cover the potatoes with a thin layer of sliced onions.

Drizzle the potatoes and onions with sauce. Use a spoon to cover the first layer of potatoes with ½ cup (118 ml) of sauce. Use the back of the spoon to spread the sauce evenly among the potatoes. Be careful to not add too much sauce, or you might end up with mushy potatoes.

Repeat with another two layers. Add another layer of potatoes to the dish, followed by another layer of onion slices. Drizzle the onions and potatoes with another ½ cup (118 ml) of sauce. Add a final layer of potatoes and onions.

Pour the remaining sauce over the potatoes. Use a spoon to spread the sauce so the potatoes are evenly covered. You can also top the potatoes with a cup (125 g) of grated cheese if you like. Popular cheeses for this include sharp cheddar and Parmesan.

Cover the dish with foil and bake the potatoes for 30 minutes. Place the baking dish into an oven that’s been preheated to 375 °F (191 °C). Cook the potatoes for 30 minutes.

Remove the foil and bake for another 30 minutes. Use oven mitts to protect your hands and remove the potatoes from the oven. Carefully remove the foil and return the potatoes to the oven. Continue cooking the potatoes, uncovered, for another 25 to 30 minutes. The potatoes are done when they're tender and the sauce is bubbling.

Serve hot. Use the oven mitts and remove the baking dish from the oven. Allow the potatoes to cool for about 10 minutes, and then serve them as a tasty snack, or as a side dish with your favorite meals.