Description
A simple and delicious recipe for perfectly roasted potatoes in a toaster oven.
Ingredients
Scale
- 2–4 medium potatoes
- 1–2 tbsp olive oil
- 1 pinch salt (Kosher, larger granules preferred)
Instructions
- Preheat toaster oven at 400 degrees F for 5 minutes.
- In that time, wash potatoes, dry with paper towels, and poke all over each one with a fork or knife.
- Lay each large russet or red potato in foil and drizzle olive oil on the outside. (or you can wrap up to 4 petite potatoes together) Sprinkle with salt and wrap up tight.
- Put shelf inside toaster oven on the bottom rungs and set potatoes on top. Cook at 400 F for 1 hour; at this time, petite potatoes should be fork tender and can be enjoyed.
- For medium to large red, russet, or sweet potatoes, unwrap after 60 minutes and set on an aluminum tray (it will drip a bit so you want to use this solid tray).
- Slide that in and drizzle a bit more olive oil over each one, sprinkle with a bit of salt, and continue cooking for 20-30 minutes or until the middle is fork tender and skins are as browned as you’d like.
Notes
- Using Kosher salt helps with even seasoning.
- Feel free to customize the amount of olive oil and salt based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 150
- Sugar: 1g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg