Crisp Potato Skins

These classic potato skins, baked until crisp, are the perfect easy-to-make side.

  • Prep:
  • Total Time:
  • Servings: 4
Crisp Potato Skins

Source: Martha Stewart Living, March 2008


  • 4 medium russet potatoes (about 2 pounds)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste


  1. Adjust oven racks to highest and middle positions. Preheat oven to 450 degrees. Pierce each potato 8 times with a fork. Place directly on middle oven rack, and bake until tender when pierced with a fork, about 40 minutes. Let stand until cool enough to handle, about 5 minutes.

  2. Cut each potato in half lengthwise, and use a small spoon to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for salmon cakes with sorrel sauce. Slice each potato shell in half again lengthwise to make 16 wedges, and place them on a baking sheet.

  3. Combine oil, salt, and pepper in a small bowl, and brush on all sides of potato wedges. Bake on highest rack until crisp and edges are golden, about 20 minutes. Season with salt.


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