This is seriously the best baked potato recipe. These potatoes are scored and drizzled with an easy basil oil that you can make at home!
3 large red potatoes
1–2 tsp salt
½ tsp black pepper
1 tbsp. olive oil
For the Basil Oil (only use about 1/4 of the mixture):
1 cup olive oil
¼ cup (packed) fresh basil
1 garlic clove
½ tsp salt
dash of black pepper
topping: vegan sour cream optional
Preheat the oven to 350F and line a baking tray with parchment paper.
Cut the potatoes in half-length-wise.
Using a paring knife, going approximately ¼ – ½ inch deep, score the potatoes vertically and horizontally without cutting through the edges.
Coat the tops of the potatoes with olive oil, salt, and pepper. I recommend using a brush so you don’t over oil.
Place the potatoes face down on the baking tray.
Bake for 40 minutes.
Increase the oven temperature to 400F and flip the potatoes facing up.
Bake for another 15-20 minutes until golden on the scored side.
To make the basil oil, add all ingredients to a blender and combine until smooth.
Serve potatoes with drizzled basil oil (3-4 tbsp), vegan or regular sour cream, and fresh herbs!
Serve potatoes with any extra toppings or spices of your choosing! Be creative!
Use vegan sour cream instead of regular sour cream, if desired.
Add your favorite cheese or vegan cheese on top of the potatoes and place in the oven for a short amount of time on broil.
Store potatoes in the fridge for 5 – 7 days in fridge in an airtight container.
Turn any leftovers into hash browns!
- Serving Size: 4
- Calories: 346
- Sugar: 3.6g
- Sodium: 922.1mg
- Fat: 17.9g
- Saturated Fat: 2.6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44.5g
- Fiber: 4.8g
- Protein: 5.4g
- Cholesterol: 0mg
Keywords: crispy, best, easy