Organic Russet Potato Bags Recipe

Prep and wash

Scrub the 5 organic russet potatoes thoroughly under cold running water to remove dirt. Use a vegetable brush if available. Do not peel; the skin adds texture and nutrients.

Pierce and soak

Prick each potato 6–8 times with a fork to allow steam to escape. Place potatoes in a large pot and add enough cold water to cover them by about 1 inch (approximately 2 liters). Let them sit while you prepare the oven so they start to come to room temperature and reduce cooking shock.

Boil briefly (optional step for fluffier interior)

Bring the pot to a gentle boil over high heat, then reduce to a simmer and cook for 10 minutes. This par-cooks the potatoes so they roast faster and develop a fluffier interior. If you prefer to skip this, you can bake from raw — add 20–30 minutes to the baking time noted below.

Drain and dry

Carefully drain the potatoes in a colander. Allow them to steam-dry for 5 minutes so the skins are drier (this helps produce crisper skins when baked).

Preheat oven

Preheat your oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or a silicone mat.

Season

Place the drained potatoes on the prepared baking sheet. Drizzle with 3 tablespoons extra-virgin olive oil and rub each potato so they are evenly coated. Sprinkle 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and—if using—1 teaspoon garlic powder evenly over the potatoes. Use your hands to rub seasonings into the skins.

Add butter

Dot the tops of the potatoes with small pieces of the 2 tablespoons unsalted butter. This helps develop a rich, browned skin and flavor during roasting.

Roast

Place the baking sheet in the preheated oven and roast for 35–50 minutes until skins are deep golden brown and a thermometer inserted into the center reads 205–210°F (96–99°C). If you skipped the par-boil, roast for 55–75 minutes depending on potato size. Turn the potatoes halfway through roasting for even browning.

Finish

Remove potatoes from oven and let rest for 5 minutes. Using a knife, make a lengthwise slit on top of each potato and gently squeeze the ends to open it. Fluff the interior with a fork.

Garnish and serve

Sprinkle the chopped fresh parsley over the opened potatoes. Add an extra small pat of butter inside each potato if desired and adjust salt and pepper to taste. Serve hot.

After use, allow the baking sheet and equipment to cool. Wash with warm soapy water; parchment or silicone liners can be discarded or cleaned per manufacturer instructions.