Ingredients
For the Potatoes:
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Garlic Herb Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For Toppings (Optional):
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Sour cream
- Bacon bits
- Chopped green onions
Choosing the Right Potatoes
The type of potato you choose can make or break your Garlic Herb Roasted Potato Skins. I always go for russet potatoes because they have a high starch content, which gives you that perfect fluffy interior and crispy skin. Yukon Gold potatoes are another good option, but they tend to be a bit waxier, so the skins might not get quite as crispy. Avoid using red potatoes, as they don’t have the right texture for this recipe. Make sure you find potatoes that are similar in size, so they bake evenly.
Prepping Like a Pro: Baking the Potatoes
Baking the potatoes whole is the first crucial step in achieving potato skin perfection. Don’t skip this!- Preheat your oven: Set your oven to 400°F (200°C).
- Prep the potatoes: Scrub the potatoes thoroughly under running water. You don’t need to peel them – that’s the whole point of potato skins! Pat them dry with a paper towel.
- Season and bake: Drizzle the potatoes with olive oil, then sprinkle with sea salt and black pepper. Use your hands to make sure each potato is evenly coated. Place the potatoes directly on the oven rack (or on a baking sheet if you prefer less mess) and bake for 45-60 minutes, or until they are easily pierced with a fork. The baking time will vary depending on the size of your potatoes.
- Slightly Cool: Let the potatoes cool slightly before handling. This prevents you from burning your hands when scooping out the flesh.
Making the Garlic Herb Magic
This garlic herb mixture is where the magic happens! It’s what takes these potato skins from ordinary to extraordinary.- Sauté the garlic: In a small saucepan, heat the olive oil over medium-low heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter.
- Add the herbs: Stir in the chopped rosemary, thyme, and parsley. If you’re using red pepper flakes, add them now. Cook for another minute, allowing the herbs to release their aromatic oils.
- Season: Season the mixture with salt and pepper to taste.
Step-by-Step Instructions: From Potato to Perfection
Okay, now for the fun part! Let’s turn those baked potatoes into delicious Garlic Herb Roasted Potato Skins.- Cut and Scoop: Once the potatoes are cool enough to handle, cut them in half lengthwise. Use a spoon to scoop out most of the potato flesh, leaving about 1/4 inch of potato attached to the skin. I like to leave a little more potato in there for extra flavor and texture, but you can scoop out more if you prefer thinner skins.
- Brush with Garlic Herb Oil: Brush the inside and outside of each potato skin with the garlic herb mixture. Make sure to get every nook and cranny!
- Roast Again: Place the potato skins on a baking sheet, skin-side up. Bake for 10-15 minutes, or until the skins are crispy and golden brown. Keep a close eye on them to prevent burning.
- Add Toppings (Optional): If you’re adding cheese, sprinkle it over the potato skins during the last few minutes of baking, until the cheese is melted and bubbly.
- Serve: Remove the potato skins from the oven and let them cool slightly before serving. Top with sour cream, bacon bits, chopped green onions, or any other toppings you desire.
Turning Potato Innards into Culinary Gold
Don’t throw away the potato flesh you scooped out! There are so many delicious things you can do with it. You can mash it with butter, milk, and seasonings to make classic mashed potatoes. Or, for an elevated side, try turning it into Rosemary Garlic Mashed Potatoes. You could also use it to thicken soups and stews, or even make potato pancakes. Get creative! If you’re feeling fancy, you could even use the potato filling to make Duchess Potatoes and pipe them back into the skins before baking for a truly impressive appetizer. Another fantastic option is to use the potato to make Rosemary Garlic Mashed Potatoes for a creamy and flavorful side dish.Spice it Up: Variations and Additions
Want to customize your Garlic Herb Roasted Potato Skins? Here are a few ideas to get you started:- Cheese, Please!: Experiment with different types of cheese. Gruyere, pepper jack, or even blue cheese would be delicious.
- Bacon Bonanza: Add crumbled bacon to the garlic herb mixture for extra smoky flavor.
- Veggie Delight: Sauté some diced onions, bell peppers, and mushrooms and add them to the potato skins before baking.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the garlic herb mixture for a fiery kick.
- Mediterranean Twist: Use feta cheese, Kalamata olives, and sun-dried tomatoes for a Mediterranean-inspired flavor.
- Consider adding a drizzle of garlic butter for extra flavor, similar to a Garlic Butter Potato but more rustic.
Pro Tips for Crispy Perfection
- Don’t overcrowd the baking sheet: Give the potato skins enough space so they can crisp up properly.
- Use a high oven temperature: 400°F (200°C) is ideal for achieving crispy skins.
- Brush generously with the garlic herb mixture: This is key to getting that amazing flavor and crispy texture.
- Watch them closely: Potato skins can burn quickly, so keep a close eye on them during the final minutes of baking.
- Re-Crisp Leftovers: If you have leftovers, reheat them in the oven or air fryer to re-crisp the skins. Microwaving will make them soggy.
Serving Suggestions: More Than Just an Appetizer
While Garlic Herb Roasted Potato Skins are perfect as an appetizer, they can also be a satisfying side dish or even a light meal. Serve them alongside a salad, soup, or grilled chicken or steak. They’re also great for game day gatherings, potlucks, or any occasion where you want to impress your guests. Consider serving them with a side of Parmesan Roasted Potatoes for the ultimate potato experience.Storage and Reheating Instructions
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake the potato skins for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker option.Garlic Herb Roasted Potato Skins: The Final Verdict
Making these Garlic Herb Roasted Potato Skins is such a simple process, and the results are truly impressive. They’re crispy, flavorful, and endlessly customizable. Once you make them, I guarantee they’ll become a regular on your appetizer rotation. So grab some potatoes, gather your herbs, and get ready to enjoy a truly unforgettable treat!What kind of potatoes are best for making crispy potato skins?
Russet potatoes are recommended because their high starch content results in a fluffy interior and crispy skin. Yukon Gold potatoes are a secondary option, but red potatoes should be avoided.
How can I prevent the garlic from burning when making the garlic herb mixture?
Sauté the minced garlic over medium-low heat for only 1-2 minutes, until fragrant but not browned. Burning the garlic will make it bitter.
What can I do with the potato flesh that I scoop out of the potatoes?
The scooped-out potato flesh can be used to make mashed potatoes, Rosemary Garlic Mashed Potatoes, Duchess Potatoes, to thicken soups and stews, or even to make potato pancakes.
How do I reheat leftover potato skins to keep them crispy?
Reheat leftover potato skins in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer. Avoid microwaving them, as this will make them soggy.
Best Garlic Herb Roasted Potato Skins
These Garlic Herb Roasted Potato Skins are a crispy, flavorful appetizer or side dish, infused with the savory aroma of garlic and fresh herbs. Easy to make and endlessly customizable, they’re sure to be a crowd-pleaser.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes thoroughly under running water and pat them dry with a paper towel.
- Drizzle the potatoes with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Use your hands to make sure each potato is evenly coated.
- Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45-60 minutes, or until they are easily pierced with a fork.
- Let the potatoes cool slightly before handling.
- In a small saucepan, heat 4 tablespoons of olive oil over medium-low heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- Stir in the chopped rosemary, thyme, and parsley. If you’re using red pepper flakes, add them now. Cook for another minute, allowing the herbs to release their aromatic oils.
- Season the garlic herb mixture with salt and pepper to taste.
- Once the potatoes are cool enough to handle, cut them in half lengthwise.
- Use a spoon to scoop out most of the potato flesh, leaving about 1/4 inch of potato attached to the skin.
- Brush the inside and outside of each potato skin with the garlic herb mixture.
- Place the potato skins on a baking sheet, skin-side up.
- Bake for 10-15 minutes, or until the skins are crispy and golden brown.
- If you’re adding cheese, sprinkle it over the potato skins during the last few minutes of baking, until the cheese is melted and bubbly.
- Remove the potato skins from the oven and let them cool slightly before serving. Top with sour cream, bacon bits, chopped green onions, or any other toppings you desire.
Notes
For extra crispy skins, don’t overcrowd the baking sheet and ensure the oven temperature is at 400°F (200°C). Brush generously with the garlic herb mixture for maximum flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or air fryer to re-crisp. Experiment with different cheese types, add crumbled bacon to the garlic herb mixture for extra smoky flavor, or sauté diced vegetables for a veggie delight. To make garlic butter, saute 2 cloves of garlic in 2 tablespoons of melted butter and brush on the potato skins.
