More Great Recipes: Potato

Zachary K’s Soft Baked Potatoes, modified from Grandma Kate's recipe.

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Member since 2012

Serves 8 servings | Prep Time 10 mins | Cook Time 60 mins


3 pounds small red or white potatoes (heterogeneous mixture)
1/4 cup good olive oil (homogeneous mixture)
1 1/2 teaspoons kosher salt (compound/pure substance) NaCl
1 teaspoon freshly ground black pepper (homogeneous mixture)
2 tablespoons minced garlic (6 cloves) (heterogeneous mixture)
2 tablespoons minced fresh parsley (heterogeneous mixture)

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.

Transfer the potatoes to a sheet pan and spread out into 1 layer.

Roast in the oven for 45 minutes to 1 hour or until browned and crisp.

Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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This recipe is special to my family because it has been a specialty for a very long time. They are so delicious. They are soft, salty and have the perfect amount of spices. CHEMISTRY INFORMATION: The white part of the potatoes is a homogeneous mixture. Some physical changes include the heating up and flipping the potatoes. Some clues of a chemical change are charring on the potatoes and a new aroma when the potatoes are fully cooked.

Submitted by: "Zachary K"

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