Baked Potatoes Cut in Half

These flavorful Baked Potatoes Cut in Half are a Mediterranean–Middle Eastern favorite. Mild and non-spicy, they’re simple to make, with the option to add a sprinkle of dried chili pepper for extra heat. The perfect lazy-make side dish for cozy, home-cooked meals.

Preparation

Parboil the potatoes in water before tossing them into the oven.

This simple step ensures that they end up soft on the inside and come out of the oven with a beautifully crispy finish.

You can make them ahead of time and reheat them in the oven to rid them of moisture the will have absorbed in the fridge.

But, they are truly the best ever when consumed right after baking.

Ingredients of these Baked Potatoes Cut in Half

So, what goes into this crispy and savory side dish? Let’s take a look:

Small unpeeled potatoes (Yukon, Red skinned) or whole baby potatoes.

Olive Oil (mild fragrance) – It adds rich, fruity depth, helps crisp and roast the potatoes beautifully, and brings a smooth, savory Mediterranean character to the dish.

Dried Rosemary – It adds a warm, piney aroma and earthy Mediterranean flavor that complements the crispiness of baked potatoes.

Paprika – Paprika adds mild sweetness, earthy warmth, and vibrant color that enhances the Mediterranean flavors of the dish.

Kosher salt is typically unprocessed and rich in natural minerals, enhancing flavor with a clean, balanced saltiness—without the metallic or bitter aftertaste of table salt.

Granulated Black Pepper – Regular black pepper is fine too.

Preparation

Making these Potato Halves is super easy.

Parboiling them ensures that they won’t burn, char, or shrivel into hard, dried-out potato balls during baking.

So, let’s go over the steps:

• Cook whole small potatoes in tap water.
• Strain, dry, and slice into halves. Rid of skins that fall off.
• To quicken the prep: Spread the potatoes out on a parch lined pan and sprinkle on each spice separately, drizzling on Olive oil too. Mix all together with hands to coat the potato halves.
• Or evenly coat the potato halves in a large bowl with the seasoning mixed together first. Both have the same results.
• Bake uncovered in a convection (or regular heat) oven, flipping over in the middle.
  • Start with the sliced area facing upwards, and then flip over to face downwards on the pan.

Here’s how to make Whole Baby Potatoes, or Yellow tint Potato Slices. Or you might like Potato Wedges Baked in Chicken Gravy.

Storage

Crispy potatoes should always be served fresh out of the oven. Storage is fine in the fridge as far as freshness goes, but they will never taste the same and their texture will be compromised.

Freezing is out of the question.

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