These baked potatoes might be a bit different than others you’ve made in the past. Coating them in oil before baking keeps them ultra moist with a slightly crunchy skin. And the method we use for the leftovers keeps them from drying out until you’re ready to reheat, shred for hash browns, chop and add to a soup…or whatever you like to do with your leftover potatoes!
Baked Potates...Idaho Style!
This is a fantastic way to batch bake potatoes to last your through the week (or two)!
- 1 tbsp Olive Oil (or oil of choice)
- 1-2 lbs Red Potatoes (or your favorite baking potato)
- 1/2 tbsp salt
Preheat oven to 375°
Scrub potatoes until clean and leave to dry off, or towel dry with paper towels.
Cover the potatoes with oil. There are different ways of accomplishing this, so choose the way that suits you. I pour a little oil in my hands, and then pick up one potato at a time, covering it in oil. Repeat until all the potatoes are covered, and put them in the oven.
Bake for 30 minutes (more if using bigger potatoes), or until fork slides easily into the potato.
While the potatoes are baking, clean out and then fill sink with warm water and add salt (you can also use a big pot if you'd rather not mess with the sink).
Once the potatoes are done, set aside any potatoes that you'll be eating right away, and put the rest in the salted water. Set timer for 10 minutes (you don't want to over soak them).
And that's it! Pull the potatoes out of the water, and refrigerate until ready to use!