Potatoes in Skins in Foil
It doesn’t get easier, healthier, cheaper, or tastier! Potatoes in their skins in foil baked in the oven is a quick dish for everyone. With minimal time and effort, you get a versatile side dish that pairs perfectly with meat or fish.
Updated : 26 September, 2025
Easy
About 10 min.
Ingredients
10
Potato
to taste
Fresh rosemary
3 tablespoon
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For baking, choose starchy potato varieties with thin skins to ensure they cook through. Pick medium-sized, undamaged tubers. Use thick foil. Slice fresh rosemary into ten sprigs, one for each potato.
Step 2
Wash the potatoes thoroughly under running water with a brush. Dry with paper towels. For old potatoes, pierce them all over with a fork. For new potatoes, just scrub well with a brush.
Step 3
Brush each potato on all sides with olive oil using a silicone brush. Refined sunflower oil can be used instead of olive oil.
Step 4
Cut foil into squares of suitable size. Place a potato in the center of each square, top with a rosemary sprig. Wrap tightly in foil. Place on a baking sheet or directly on the oven rack. Bake in a preheated oven at 200°C / 390°F for about 1 hour. Keep in mind that ovens differ, so baking time may vary.
Step 5
The finished potatoes will have a golden crust outside and be soft inside. You can serve them directly in the foil - it’s convenient and means no dishes to wash!
Step 6
Baked potatoes in foil are a hearty dish on their own but also work as a side. Serve hot with garlic or any sauce of your choice. Fresh herbs or pickles like sauerkraut or cucumbers also make great accompaniments.