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Split Oven-Roasted Potatoes

Use only the best-quality olive oil on these baked potatoes.

  • Servings: 4
Split Oven-Roasted Potatoes


  • 2 baking potatoes, scrubbed and halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 2 tablespoons coarsely chopped fresh chives


  1. Preheat the oven to 450 degrees.

  2. Plate the potatoes skin side down in a roasting pan and roast for 35 minutes, or until the potatoes have a golden brown crust. Arrange on a serving platter, drizzle with the oil, and sprinkle with salt and the chives.


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