Spicy Garlic Seasoned Crispy Baked Potatoes Recipe

"I know ... these are just baked potatoes; yes, but with a lot more flavor. I don't know about anyone else, but I love the potato skin. Top the 'spud' with butter and sour cream which is delicious; but ... the skin is one of the best parts to me. Brushed with garlic olive oil and seasoned with NOT just salt, but also a mix of fresh ground peppercorns and red pepper flakes. There is nothing better! You may end up with a little extra olive oil, but it will stay in the fridge for up to 1 week. Great on vegetables, seafood or any meat or poultry. I like to serve these as mentioned with butter, sour cream, and of course chives. A nice salad on the side, and this could be my dinner. But seriously; these are just outstanding potatoes."

Step by Step Method

Step 1

Garlic Oil ... Add the garlic cloves, red pepper flakes, and rosemary sprig to the oil and simmer for 5 minutes on low heat. Then let it cool.

Step 2

Potatoes ... Wash, dry, and poke each potatoes 2-3 times with a fork. Then, rub or brush the potatoes lightly with the cooled olive oil; then, season with plenty of salt and pepper. I like to mix the salt and pepper together first. If you season them over a paper towel, any extra that falls off, you can re-use. Make sure season them well.

Step 3

Bake ... Add them to a small baking sheet lined with foil; or, just a piece of foil directly on the oven rack (which is what I do). Bake on the middle shelf in a 350 degree oven for 45-60 minutes. Half way during cooking, flip the potatoes over. If the potatoes are extra large, they may take a bit longer. They are done when they are fork tender. Stick a knife in the center, and if it comes out easily, they are done.

Step 4

Serve ... One potato per person; or, I often prepare extra large potatoes but cut them in half and plate 1/2 per person. Top with butter, sour cream, and chives. ENJOY! And don't forget ... the skin is the best part!