Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit and position a rack in the center. Allow about 15 minutes for the oven to fully preheat.
- Choose potatoes that are similar in size so they finish cooking at the same time. Scrub them thoroughly under running water with a vegetable brush to remove all dirt since you will eat the skin.
- Line your baking sheet with aluminum foil for easy cleanup. The potatoes release sugary juices that caramelize and can stick stubbornly to an unlined pan.
- Use a fork to poke each potato 5 to 6 times all over the surface. These holes allow steam to escape during roasting and prevent any chance of an exploding potato situation.
- Place the potatoes directly on the prepared baking sheet with space between each one. Roast for 45 to 60 minutes depending on size, flipping them halfway through for even caramelization.
- Insert a fork or skewer into the thickest part of each potato. It should slide in with absolutely no resistance, like pushing through warm butter.
- Let the potatoes rest for 5 minutes after removing them from the oven. This allows the interior to finish steaming and makes them easier to handle without burning your fingers.
- Cut each potato lengthwise down the center and gently squeeze the ends to open it up. Add butter, a sprinkle of salt, or a drizzle of honey if desired.
Notes
For maximum caramelization and a candy-like sweetness, roast at 425 degrees for the last 10 minutes until you see syrupy juices bubbling from the skin. Do not wrap potatoes in foil while roasting as it steams them instead of roasting and prevents caramelization. Low and slow cooking at 350 degrees for 90 minutes produces even sweeter results if you have the time. Store cooked potatoes in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.