Pot Baked Potatoes Clara quick dinners

Pot Baked Potatoes are a simple yet flavorful way to enjoy tender, fluffy potatoes with crisp, seasoned skins—all made right in a covered pot on the stovetop or in the oven. This method locks in moisture while enhancing the natural flavor of the potatoes, making them an easy and satisfying side or base for hearty toppings. No foil, no fuss—just perfectly baked potatoes with a deliciously rustic finish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet or Yukon Gold potatoes
olive oil or butter
salt
pepper
garlic cloves (optional)
fresh rosemary or thyme (optional)
water (just a splash for moisture)

directions

Wash and scrub the potatoes thoroughly; pat them dry.

Prick each potato a few times with a fork to allow steam to escape.

Rub the potatoes with olive oil or butter, then season generously with salt and pepper.

Place a large, heavy pot or Dutch oven over medium heat and add a splash of water.

Arrange the potatoes in a single layer inside the pot. Add whole garlic cloves and herbs if using.

Cover the pot with a tight-fitting lid to trap steam and heat.

Cook over low to medium heat for about 40-60 minutes, turning occasionally, until potatoes are fork-tender and the skins are crisped.

Alternatively, place the pot (oven-safe only) in a preheated 400°F (200°C) oven for 45-60 minutes.

Remove from heat and let cool slightly before serving with your favorite toppings.

Servings and timing

This recipe serves 4 people.
Preparation time: 5 minutes
Cooking time: 40-60 minutes
Total time: 45-65 minutes

Variations

Use baby potatoes for mini versions and reduce cook time accordingly.
Add smoked paprika or chili powder for extra flavor.
Stuff with cheese, sour cream, or sautéed veggies after cooking.
Try with sweet potatoes for a nutritious twist.

storage/reheating

Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven or air fryer for 10-15 minutes to restore texture.
Microwaving is convenient but may soften the skins.
You can also slice and pan-fry leftovers for a quick hash.

FAQs

What kind of pot should I use?

A heavy-bottomed pot or Dutch oven with a lid works best for even heat and moisture retention.

Can I skip the oil?

Yes, but the skin won’t be as flavorful or crispy.

Do I need to flip the potatoes?

Turning occasionally helps them cook evenly and prevents scorching.

Will this work with sweet potatoes?

Absolutely—adjust the cook time slightly depending on size.

Do I need to add water?

Just a splash helps create steam and prevents sticking; not much is needed.

Is this healthier than oven baking?

It can be—less oil is used, and nutrients are better preserved with the steam method.

Can I add vegetables to the pot?

Yes, root vegetables like carrots or beets cook well alongside the potatoes.

Do I need to wrap the potatoes?

No foil is necessary—the pot lid keeps the moisture and heat in.

Why are my potatoes burning?

Cook on low to medium heat and ensure there’s enough moisture in the pot.

Can I finish them in the oven?

Yes, you can start on the stovetop and finish uncovered in the oven for extra crispness.

Conclusion

Pot Baked Potatoes are a cozy, no-fail way to enjoy a classic favorite with minimal effort. Whether you’re cooking on the stove or in the oven, this method delivers soft, fluffy insides and savory, seasoned skins every time. Perfect as a simple side or loaded with toppings, these potatoes are sure to become a regular part of your meal rotation.

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