Super easy to make with ingredients that you probably have in the pantry. The diamond pattern allows the oil to get further into the potatoes creating a very crusty top.

Bren

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Slice a small piece off the round part of each potato half, so they sit flat on a surface with the large flat sides facing upwards. Score the flat sides in a diamond pattern, cutting down about 1/2 inch and being careful not to cut all the way through.

  • Drizzle 1/2 of the oil over the diamond cuts, sprinkle with 1/2 of the paprika, and season with salt. Place potatoes, seasoned side down, on the prepared baking sheet. Drizzle the other side with the remaining oil, paprika, and salt.

  • Roast in the preheated oven for 30 minutes. Flip potatoes and roast until cooked through, about 30 more minutes.

Cook's Note:

If potatoes appear dry after flipping, add another drizzle of oil if you like.

Nutrition Facts

235 calories; protein 4.6g; carbohydrates 39.8g; fat 7g; sodium 91.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/24/2020
I giving this a 4 as I roasted it on a gas grill and I’m nit sure if that made a difference but my potatoes dried out. Once I topped with butter they were tasty. I’m not sure why it happened as the temp was a constant 400. As written they are pretty bland. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/24/2020
I giving this a 4 as I roasted it on a gas grill and I’m nit sure if that made a difference but my potatoes dried out. Once I topped with butter they were tasty. I’m not sure why it happened as the temp was a constant 400. As written they are pretty bland. Read More
Rating: 5 stars
02/11/2020
I have been making these for years. They are the bomb. They are better than potato skins! I sometimes serve them over potato skins. Read More
Rating: 4 stars
02/11/2020
yummy Read More
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Rating: 5 stars
02/11/2020
WOW! This took me back to the '50's when my mom made what she called "cross patch" potatoes. She skipped cutting a slice from the bottoms and would just slice the cut sides in a diamond pattern, brush them with oil and sprinkle generously with freshly ground pepper and a lot of minced, fresh garlic. Yum! Read More
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