Crispy Garlic Herb Potatoes

This crispy garlic herb roasted potato skins recipe transforms humble potatoes into a mouthwatering appetizer that always disappears within minutes at my gatherings. The contrast of crispy exteriors with perfectly seasoned interiors makes these potato skins utterly irresistible, and the aroma that fills your kitchen while they bake is simply divine.

I first made these potato skins for a Super Bowl party three years ago, and they've become my signature appetizer ever since. My brother in law, who claimed to dislike potato skins, ate seven of them before asking for the recipe.

Ingredients

• 4 large russet potatoes Choose potatoes of similar size for even cooking and look for firm specimens with no green spots or sprouts
• 4 tablespoons olive oil Use extra virgin for the richest flavor but regular olive oil works well too
• 4 cloves garlic minced Fresh is essential here the pre minced jarred variety lacks the aromatic punch needed
• 1 teaspoon dried rosemary Crush between your fingers before adding to release more essential oils
• 1 teaspoon dried thyme Adds an earthy complexity that complements the potatoes beautifully
• 1 teaspoon paprika Provides a subtle smoky sweetness and gorgeous color
• 1 teaspoon sea salt The flaky texture adheres better to the potato skins than table salt
• 1/2 teaspoon black pepper Freshly ground offers the most vibrant flavor
• 1/4 cup grated Parmesan cheese optional Adds a nutty salty dimension if using opt for freshly grated
• Fresh parsley chopped for garnish optional Brings a bright fresh finish to the rich flavors

Step-by-Step Instructions

Preheat the Oven

Set your oven to 400°F and allow it to fully preheat while you prepare the potatoes. A properly heated oven ensures even cooking and helps develop that desirable crispy texture.

Prepare the Potatoes

Thoroughly wash the russet potatoes under cool running water while scrubbing with a brush to remove all dirt. Dry them completely with a clean kitchen towel as moisture will prevent proper crisping. Pierce each potato 6 8 times with a fork to create steam vents that prevent them from bursting during baking.

Bake Potatoes

Position the potatoes directly on the middle oven rack for the best heat circulation. If your oven heats unevenly place them on a baking sheet instead. Bake for 45 60 minutes depending on size. You'll know they're done when a fork slides easily into the center without resistance.

Cool and Scoop

Remove potatoes from the oven and let them rest for 10 15 minutes. This cooling period makes them easier to handle and firms the flesh slightly for cleaner scooping. Cut each potato in half lengthwise and use a small spoon to gently remove most of the inner flesh leaving about a quarter inch border attached to the skin. Save the scooped potato flesh for another use like mashed potatoes.

Prepare Seasoning Mix

In a small bowl combine the olive oil minced garlic rosemary thyme paprika salt and pepper. Mix thoroughly to distribute the seasonings evenly throughout the oil. This infused oil is the key to developing rich flavor in every bite of the potato skins.

Brush the Potato Skins

Using a pastry brush or spoon generously coat the inside of each potato skin with the herb oil mixture. Ensure every surface is covered including the edges which tend to crisp up beautifully. The oil not only adds flavor but helps achieve that desirable crispy texture.

Roast the Potato Skins

Arrange the prepared skins cut side up on a baking sheet with a little space between each piece. Roast in the hot oven for 15 20 minutes until the edges turn a deep golden brown and the surface looks crispy. The exact time will depend on your oven so start checking at the 12 minute mark.

Add Cheese

If using Parmesan remove the potato skins from the oven when they're almost done about 5 minutes before the end of roasting time. Sprinkle the cheese evenly over each skin and return to the oven for the final 5 minutes until the cheese melts and begins to brown slightly.

Garnish and Serve

Transfer the finished potato skins to a serving platter immediately while hot. Sprinkle with freshly chopped parsley if desired and serve right away for the best texture and flavor experience.

Bookmark

The garlic is the secret star of this recipe. I once accidentally doubled the garlic amount and discovered it created an even more intoxicating flavor that my garlic loving friends raved about. Now I sometimes add up to 6 cloves when I want to make an especially memorable impression.

Make-Ahead Options

These potato skins can be partially prepared in advance to save time on the day of serving. Complete steps 1 through 4 up to 24 hours ahead of time. Store the scooped potato halves in an airtight container in the refrigerator. When ready to serve continue with the remaining steps but add about 3 5 additional minutes to the final roasting time since the potato bases will be cold from refrigeration.

Creative Variations

While this classic garlic herb version is my standard go to I occasionally create variations to suit different occasions. For a Mediterranean twist replace the rosemary and thyme with oregano and add lemon zest to the oil mixture. Finish with crumbled feta instead of Parmesan. For a spicy version add a half teaspoon of cayenne pepper to the oil and top with pepper jack cheese instead of Parmesan. For a loaded experience after roasting top with a small amount of sour cream sharp cheddar bacon bits and chives.

Serving Suggestions

These potato skins shine brightest when served immediately after roasting while they're still crispy and warm. I like to arrange them on a platter with small bowls of complementary dips like sour cream ranch dressing or even a spicy aioli. They pair wonderfully with grilled meats especially steak or barbecued chicken and complement any buffet spread. For a complete appetizer spread serve alongside other finger foods like chicken wings vegetable crudités and a cheese board.

Rescuing Leftover Skins

If you find yourself with leftover potato skins they can be rejuvenated with proper reheating. Never microwave them as this will make them soggy. Instead preheat your oven to 375°F and place the leftover skins on a baking sheet. Reheat for 5 7 minutes until they become crispy again. For an interesting transformation chop leftover potato skins into smaller pieces and add them to scrambled eggs or breakfast hash the next morning to create a delicious texture contrast.

Recipe Q&A

→ Can I make these potato skins ahead of time?

Yes, you can prepare the potato skins up to the point of the second baking, then refrigerate them for up to 24 hours. When ready to serve, brush with the herb oil and bake until crispy. You may need to add a few extra minutes to the baking time if they're coming straight from the refrigerator.

→ What can I do with the scooped-out potato flesh?

The scooped potato flesh is perfect for making mashed potatoes, potato soup, or potato pancakes. You can also mix it with cheese, herbs, and butter, then refill some of the skins for a twice-baked potato variation.

→ What dipping sauces pair well with these potato skins?

These garlic herb potato skins pair wonderfully with sour cream, Greek yogurt, aioli, ranch dressing, or a spicy sriracha mayo. For extra flavor, consider mixing herbs like chives or dill into your dipping sauce.

→ Can I use different herbs for the seasoning?

Absolutely! While rosemary and thyme create a classic flavor profile, you can experiment with oregano, basil, or tarragon. Fresh herbs work well too—just double the amount called for when substituting for dried herbs.

→ How do I ensure my potato skins get really crispy?

For extra crispy skins, make sure to thoroughly dry the potatoes after washing. After scooping out the flesh, you can also flip the skins and brush the outsides with a little oil before the final roasting. Extending the roasting time by a few minutes will also increase crispiness.

→ Can I make these potato skins without oil?

While oil helps achieve crispiness and carries the herb flavors, you can reduce the amount used. Alternatively, try brushing the skins with a small amount of vegetable broth mixed with the seasonings, though the result won't be quite as crispy.