Crispy Garlic Herb Roasted Potato Skins Recipe
Introduction
Crispy Garlic Herb Roasted Potato Skins are a deliciously savory snack or appetizer that’s easy to prepare at home. With a perfect crunch and a flavorful blend of garlic, herbs, and optional Parmesan cheese, these potato skins are sure to impress.
Ingredients
- 4 large russet potatoes
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Wash and scrub the russet potatoes thoroughly. Pat them dry, then pierce each potato several times with a fork to allow steam to escape during cooking.
- Step 3: Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, until tender when pierced with a fork.
- Step 4: Remove the potatoes from the oven and let them cool for 10-15 minutes. Cut each potato in half lengthwise and gently scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin.
- Step 5: In a small bowl, mix olive oil, minced garlic, dried rosemary, dried thyme, paprika, sea salt, and black pepper to create the herb oil.
- Step 6: Brush the insides of the potato skins with the herb oil mixture, coating them well.
- Step 7: Arrange the potato skins cut side up on a baking sheet and roast in the oven for 15-20 minutes, until the edges are crisp and golden.
- Step 8: If using Parmesan cheese, sprinkle it over the potato skins during the last 5 minutes of roasting.
- Step 9: Remove from the oven, garnish with fresh parsley if desired, and serve warm with your favorite dipping sauce or enjoy on their own.
Tips & Variations
- For extra crispy skins, brush the outsides of the potatoes with olive oil before baking.
- Swap dried herbs for fresh ones like rosemary and thyme, but add them after roasting to prevent burning.
- Add a sprinkle of smoked paprika or cayenne pepper for a spicy kick.
- Use cheddar cheese instead of Parmesan for a different cheesy flavor.
- Serve with sour cream, guacamole, or salsa for dipping.
Storage
Store leftover roasted potato skins in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10 minutes to restore crispiness. Avoid microwaving, as it can make the skins soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are ideal due to their thick skins and starchy texture, but you can use Yukon Gold or other large potatoes. Adjust baking time as needed depending on the potato size and type.
How do I make these potato skins vegan?
Simply omit the Parmesan cheese or use a plant-based cheese alternative. The herb oil and seasoning provide plenty of flavor on their own.
PrintCrispy Garlic Herb Roasted Potato Skins Recipe
Crispy Garlic Herb Roasted Potato Skins are a delicious and savory appetizer made by roasting russet potato halves brushed with a flavorful mix of olive oil, garlic, and herbs. With a crispy texture and optional Parmesan cheese topping, these potato skins are perfect for serving as a snack or starter, garnished with fresh parsley for an extra burst of freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 4 large russet potatoes
Seasoning Mix
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Optional Toppings
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is at the right temperature for roasting the potatoes evenly.
- Prepare the Potatoes: Wash and scrub the russet potatoes thoroughly to remove any dirt. Pat them dry with a towel, then pierce each potato several times with a fork to allow steam to escape while baking.
- Bake Potatoes: Place the potatoes directly on the oven rack or a baking sheet, and bake for 45-60 minutes until tender when pierced with a fork.
- Cool & Scoop: Remove the potatoes from the oven and let them cool for 10-15 minutes. Once cool enough to handle, cut each potato in half lengthwise and gently scoop out the flesh, leaving about 1/4 inch of potato intact against the skins.
- Prepare Seasoning Mix: In a small bowl, mix together olive oil, minced garlic, dried rosemary, dried thyme, paprika, sea salt, and black pepper to create a flavorful herb oil.
- Brush the Potato Skins: Brush the insides of the hollowed potato skins with the herb oil mixture, ensuring an even coating on each skin.
- Roast the Potato Skins: Arrange the brushed potato skins on a baking sheet, cut side up, and roast in the preheated oven for 15-20 minutes until the edges turn crispy and golden brown.
- Add Cheese (Optional): If using Parmesan cheese, sprinkle it over the potato skins in the last 5 minutes of roasting so it melts slightly and adds a cheesy flavor.
- Garnish & Serve: Remove the roasted potato skins from the oven, garnish with freshly chopped parsley if desired, and serve warm with your favorite dipping sauce or enjoy as is.
Notes
- To make this recipe vegetarian, omit the Parmesan cheese or use a vegetarian cheese alternative.
- You can customize the herb mix by adding other dried herbs like oregano or basil as preferred.
- For an additional cheesy flavor, sprinkle shredded cheddar or mozzarella instead of Parmesan.
- Serve with sour cream, ranch dressing, or spicy sauces for extra flavor options.
- The potato flesh scooped out can be saved for mashed potatoes or other recipes to avoid waste.
Keywords: potato skins, roasted potatoes, garlic herb potatoes, crispy potato skins, appetizer, snack, vegetarian, baked potatoes
