Garlic & Herb Baked Potatoes 🧄🌿
Crispy-skinned, fluffy-centered potatoes infused with roasted garlic and fragrant herbs – the ultimate side dish that steals the show!
Ingredients (Serves 4)
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4 medium russet potatoes (scrubbed clean)
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¼ cup extra-virgin olive oil
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6 garlic cloves (3 minced, 3 whole)
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2 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme leaves
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1 tsp smoked paprika
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1 tsp sea salt (+ more for finishing)
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½ tsp black pepper
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¼ cup grated Parmesan (optional)
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Greek yogurt or sour cream (for serving)
The Method (Crisp Outside + Cloud-Like Inside)
1️⃣ Prep Potatoes:
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Prick potatoes 5-6 times with a fork.
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Microwave for 5 minutes (optional, for faster baking).
2️⃣ Infuse the Oil:
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Heat olive oil in a small pan over low heat.
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Add minced garlic and whole cloves, sauté 2 minutes until fragrant (don’t brown!).
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Off heat, stir in rosemary, thyme, paprika, salt, and pepper.
3️⃣ Coat & Bake:
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Brush potatoes with garlic-herb oil (reserve some for basting).
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Place on a parchment-lined baking sheet; bake at 400°F (200°C) for 45-55 minutes, basting halfway.
4️⃣ Crisp & Serve:
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For extra crunch, broil 2-3 minutes at the end.
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Split open, fluff with a fork, and drizzle with:
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Remaining garlic-herb oil
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A sprinkle of Parmesan
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A dollop of cool yogurt (contrasts the heat!)
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Chef’s Tips
🔥 Extra crispy skin? Rub with coarse salt before baking.
🧄 Garlic lovers? Add roasted garlic paste to the yogurt topping.
🌿 Fresh herbs only! Dried herbs burn – save them for the oil infusion.
Pair With:
🍖 Herb-crusted roast lamb
🐟 Garlic butter salmon
🍳 Or top with a fried egg for breakfast!
These potatoes develop deep, savory flavors as the garlic mellows and the herbs crisp. The yogurt adds a tangy contrast to the rich garlic oil.
Want loaded potatoes? Crumble bacon and chives over top! 🥓💚