🖋️ Written by Emma
Pot baked potatoes are a fuss-free way to get tender, fluffy potatoes with crispy, flavorful skins—without using foil or turning on the oven. Whether you cook them on the stovetop or slide the pot into the oven, this method keeps the moisture in and the taste rich. It’s an ideal side dish or base for your favorite toppings.
Table of Contents
Ingredients
(Full list with measurements is available in the printable recipe card below.)
- Russet or Yukon Gold potatoes
- Olive oil or butter
- Salt
- Pepper
- Garlic cloves (optional)
- Fresh rosemary or thyme (optional)
- Splash of water (for steam)
Directions
- Wash and scrub the potatoes well. Dry with a towel.
- Pierce each one with a fork a few times to help steam escape.
- Coat them in olive oil or melted butter. Season generously with salt and pepper.
- Heat a large pot or Dutch oven over medium heat. Add a splash of water.
- Place the potatoes in a single layer inside the pot. Add garlic and herbs if using.
- Cover with a tight lid. Let cook over low to medium heat for 40–60 minutes. Turn occasionally.
- Alternatively, place the pot (oven-safe) in a preheated 400°F (200°C) oven for 45–60 minutes.
- Once fork-tender and golden, remove and cool slightly before serving.
Time & Servings
- Serves: 4 people
- Prep Time: 5 minutes
- Cook Time: 40–60 minutes
- Total Time: 45–65 minutes
Variations
- Use baby potatoes and reduce cook time for smaller bites
- Add smoked paprika or chili powder for a spiced version
- Fill cooked potatoes with sour cream, cheese, or sautéed veggies
- Try with sweet potatoes for extra nutrients and natural sweetness
Storage & Reheating
Storing:
Store in an airtight container in the fridge for up to 4 days.
Reheating:
- Oven: 375°F (190°C) for 10–15 minutes
- Air fryer: restores crispiness quickly
- Microwave: works but will soften the skins
- Slice and pan-fry leftovers for a quick potato hash
Frequently Asked Questions
1. What type of pot should I use?
A thick-bottomed pot or Dutch oven works best to hold heat and prevent burning.
2. Can I skip the oil or butter?
Yes, but the skins may not be as crisp or flavorful.
3. Do I need to turn the potatoes while cooking?
Yes, turning helps cook them evenly and avoids burning.
4. Can I use sweet potatoes with this method?
Yes, just adjust the cook time depending on size and variety.
5. Do I need to add water to the pot?
Yes—just a small splash to help create steam and prevent sticking.
6. Is this method healthier than oven baking?
It can be, since it uses less oil and retains more moisture and nutrients.
7. Can I add vegetables to the pot?
Definitely. Root vegetables like carrots or beets cook well with potatoes.
8. Should I wrap the potatoes in foil?
No foil needed. The covered pot traps enough heat and moisture.
9. Why are my potatoes burning?
Heat may be too high or the pot is too dry—add a splash of water and lower the flame.
10. Can I start them on the stove and finish in the oven?
Yes, that’s a great way to crisp the skin even more at the end.
Conclusion
Pot baked potatoes are a reliable, no-fuss way to get amazing results with minimal cleanup. Whether you want a soft and fluffy interior or crispy skins packed with flavor, this method delivers. Serve them plain or load them up with your favorite toppings—either way, they’re sure to satisfy.
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