Roasted Potato Halves

Phyllis Lively


This recipe is not exclusively mine and I'm sorry I forgot who to give the credit to. Thanks for a nice, healthy, potato side dish.
I needed something to go with my meatloaf dinner and this was an excellent choice. It's simple and tasty and who doesn't like potatoes cooked in any way?

★★★★★ 1 vote
5 Min
50 Min


potatoes, medium
1 Tbsp
olive oil
salt and pepper, to taste


1Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
2Six potatoes - more or less as needed for your meal.
Peeled, or not peeled. If you use new potatoes leave the skin on. I used dark-skin russet baking potatoes, and peeled the skin off. Your preference.

Cut each potato in half, lengthwise.
3Drizzle with Olive Oil.
Then with both hands, rub each potato halve until it's completely covered.
4Place the potato halves, cut-side-up, single layer on the parchment paper covered baking sheet.

Cover with aluminum foil.
5Bake for 20 minutes.

Remove foil, then bake for another 30 minutes.
Potatoes will be thoroughly cooked and have a golden tone baked look to them.

Salt and Pepper to taste.

No other spices are needed
but for added flavor when serving, I did add Peppercorn Medley.
These roasted potato halves taste great, even without butter.

About this Recipe

Course/Dish: Potatoes
Other Tag: Healthy