Like crispy potato skins, only better, because they aren’t deep-fried and you don’t have to scoop away any potato goodness. These crispy, crunchy potatoes are a favorite with kids. Serve them with ketchup, sour cream and chives, or Horseradish-Dill Dipping Sauce.
SERVES 4
INGREDIENTS:
- 6 baking potatoes, such as Idaho or russet, skin on
- 2 tablespoons olive or canola oil
- Coarse sea salt or kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Pierce the potatoes in several places. Roast for about 1 hour, until very tender.
- Oil a baking sheet. Halve the potatoes lengthwise and arrange them skin side down on the sheet. Using the bottom of a glass, smash each potato to flatten it. Brush the potatoes with the oil and sprinkle with salt and pepper to taste.
- Roast for 20 minutes. Turn and roast for about another 20 minutes, until the potatoes are browned.
- Sprinkle with additional salt and serve hot
