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Baked potato skins topped with herbs and cheese on a white plate.

Creamer Potatoes

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 129 kcal

Ingredients
  

  • 1 1/2 pounds creamer potatoes scrubbed clean
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt plus more, to taste
  • 1/4 teaspoon freshly ground black pepper
  • Melted butter and shredded cheese for serving optional
  • Fresh parsley finely chopped (for garnish)

Instructions
 

  • Begin by preheating your oven to 425°F, ensuring it's hot and ready for those spuds. Line a baking sheet with parchment paper.
  • Give each potato a few pokes with a fork. This lets steam escape and prevents any potato mishaps in the microwave. Pop the potatoes into a microwave-safe bowl and heat them for 4 minutes. After that, carefully flip them over and microwave them for another 4 minutes. They should be tender but still hold their shape.
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  • Transfer the warm potatoes to a large mixing bowl. Drizzle them with the olive oil and sprinkle with the kosher salt and black pepper. Toss until the potatoes are well coated with the seasonings.
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  • Place the seasoned potatoes on the prepared baking sheet. Take the bottom of a sturdy glass or a measuring cup and gently press down on each potato until it's about 3/8-inch thick. Aim for an even thickness to ensure they all cook uniformly.
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  • Slide the baking sheet into the preheated oven. Let the potatoes roast for about 15 minutes, or until they're golden and crispy. No need to flip—let's keep it simple.
  • Once they're beautifully bronzed, pull the sheet from the oven. If you're feeling indulgent, now's the time to douse them with a little melted butter and a generous sprinkle of cheese. Finish with a scattering of fresh parsley for a pop of color and freshness.

Nutrition

Calories: 129kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 394mgFiber: 3g
Keyword creamer potatoes
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