How do you make baked potatoes crisp?

Answer 1

Rub them with oil, after they are dry from washing them, and wrap them in foil.
You could even season them with garlic salt and lawry's.

Answer 2

BAKED POTATO CRISP

2 large Idaho or Russet potatoes, unpeeled
1 tbsp olive or peanut oil or spray
1/8 tsp each garlic and onion powder
salt and pepper
1 tsp fresh chives, chopped
1 tsp fresh parsley, minced
dash of paprika
sour cream (optional)

Preheat oven to 400 degrees F.

Oil 2 baking sheets using spray or oil. Scrub the potatoes well using a vegetable brush.

Cut potatoes into 1/8-inch slices.

Place in a bowl and toss with oil to coat evenly, or spray. Season to taste with salt, pepper, garlic, and onion powder. Sprinkle with paprika for color.

Place on the prepared baking sheets. Bake until crisp and browned, 20-25 minutes.

Adjust the seasoning to taste.

Top with a dollop of sour cream. Sprinkle with the chives and parsley.

Serve immediately.

Answer 3

Wash, dry and rub with Crisco shortening or oil. Do not wrap in foil, this keeps in the moisture and the potato skin won't be as crisp.

Answer 4

Drizzle with a bit of oil on the skins, wrap in aluminum foil and bake in the oven or bbq

Answer 5

Wash potatoes in water, prick with fork and place in a 450 degree oven for one hour. Just lay them on the rack. Don't do or add anything else. Don't wrap in foil/oil either. It's that simple.

Answer 6

Bake them in the oven instead of the microwave.

Answer 7

1) Oven-Crisp Baked Potato Wedges Recipe
Ready in: 1-2 hrs
Serves/Makes: 6

Ingredients:
4 unpared large baking potatoes, cut lengthwise in thick wedges
1 lemon, juice of
2 tablespoons vegetable oil
Paprika
Seasoned salt
2 dashes garlic powder
Freshly ground black pepper

Directions:

Put potato wedges in large bowl and toss with lemon juice and oil. Let marinate, turning occasionally, for 30 minutes orlonger. Heat oven to 400 degrees.

Arrange potato wedges in single layer on 15-by-10-inch non-stick baking sheet and drizzle any remaining lemon juice mixture. Sprinkle cut sides with paprika, garlic powder and pepper. Bake in preheated oven for 45 minutes, turning potatoes occasionally to brown cut and seasoned sides. Bake 15 minutes longer or until tender and well-browned.

2) Golden Potato Wedges Recipe
Ready in: 30-60 minutes
Ingredients:
4 medium potatoes
1 tablespoon olive or other vegetable oil
Salt and freshly ground black pepper


Directions:

Heat oven to 425. Use a non-stick baking sheet or coat with cooking spray. Cut potatoes into eighths, forming thick wedges. Dry with paper towel. Place on baking sheet in a heap and drizzle with olive oil. Toss until glistening, then spread in a single layer.

Bake on shelf below meat loaf for 15 minutes. Turn potatoes and continue baking until golden, from 15 to 20 more minutes. Sprinkle with salt and pepper.

For a fiery taste, add a pinch of cayenne.

This recipe for Golden Potato Wedges serves/makes 4

3) Baked potato crisps w/ yogurt cheese and smoked salmon
Categories: Cooking liv Vegetables
Yield: 50 Servings
2 lg Russet potatoes
Olive oil
14 oz Smoked salmon; sliced thin
6 oz Yogurt cheese
1 ts Finely grated lemon zest
2 tb Chopped chives
2 tb Snipped fresh dill
Salt and freshly ground black pepper
Dill sprigs and chives for garnish

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment lined pan and brush with oil. Sprinkle potatoes with salt and pepper. Bake potatoes in the middle of the oven until golden, 15 -20 minutes, and with a spatula immediately transfer slices to a rack to cool completely. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives.

Yield: About 50 crisps Recipe

4) Baked potato crisps
Categories: None
Yield: 24 Servings
2 c Potato peelings, with flesh
2 tb Unsalted butter

Preheat oven to 450 degrees F. Place skins on lightly oiled or buttered baking sheet. Dot with butter. Bake until skins are quite golden and crisp (about 20 minutes). Drain on paper towels and serve immediately. Makes about 6 dozen potato "crisps."