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Crispy Baked Potato Halves

Crispy baked potato halves are roasted cut-side down at 425°F until deeply golden and crisp on the outside and tender inside. A simple coating of olive oil, garlic powder, paprika, salt, and pepper gives baby Yukon Gold potatoes plenty of flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes baby, scrubbed and dried
  • 3 tbsp olive oil divided
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set out a rimmed 18x13-inch baking sheet.
  3. Halve the potatoes lengthwise.
  4. Coat the baking sheet with 1 tablespoon olive oil.
  5. Toss the potatoes with the remaining 2 tablespoons olive oil, salt, pepper, garlic powder, and paprika.
  6. Arrange the potatoes cut-side down in a single layer with space between them.
  7. Bake for 30 to 40 minutes, until the cut sides are deeply golden and crisp and the potatoes are tender when pierced with a knife.
  8. Let the potatoes rest on the baking sheet for 5 minutes before serving.

Notes

For the crispiest cut sides, leave space between the potatoes on the baking sheet. Refrigerate leftovers for up to 4 days; freezing is possible, but the potatoes may lose some crispness when reheated. For a neutral-flavored variation, avocado oil can replace olive oil.