Crispy Garlic Herb Roasted Potato Skins Recipe

Introduction

Crispy Garlic Herb Roasted Potato Skins are a delicious and satisfying snack or appetizer. With a perfect blend of garlic, herbs, and a touch of Parmesan, these potato skins are golden, crispy, and full of flavor. They’re easy to prepare and sure to please any crowd.

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

1. Step 1: Preheat your oven to 400°F (200°C).
2. 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.
3. Step 3: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until tender when pierced with a fork.
4. 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 against the skin.
5. Step 5: In a small bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, paprika, sea salt, and black pepper. Mix well.
6. Step 6: Brush the insides of the potato skins with the herb oil mixture until well coated.
7. Step 7: Place the potato skins cut side up on a baking sheet and roast for 15-20 minutes, until edges are crisp and golden.
8. Step 8: If using Parmesan, sprinkle it over the potato skins during the last 5 minutes of roasting.
9. 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

• To make these skins extra crispy, flip them cut side down for the last 5 minutes of roasting.
• Try swapping rosemary and thyme for other herbs like oregano or basil for a fresh twist.
• For a spicy kick, add a pinch of cayenne pepper to the seasoning mix.
• Use sweet potatoes instead of russets for a sweeter flavor and vibrant color.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for about 10 minutes to restore their crispiness. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato skins ahead of time?

Yes, you can bake and scoop the potatoes ahead of time, then store the skins and seasoning separately. Brush and roast them just before serving for best crispiness.

Can I make these potato skins vegan?

Absolutely! Simply omit the Parmesan cheese or use a vegan cheese alternative for a dairy-free version.

Crispy Garlic Herb Roasted Potato Skins Recipe

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4.6 from 132 reviews

Crispy Garlic Herb Roasted Potato Skins are a deliciously savory snack or appetizer made by baking russet potatoes until tender, scooping out most of the flesh, and roasting the skins with a flavorful blend of garlic, herbs, and spices. Optionally topped with Parmesan cheese and fresh parsley, these crispy potato skins are perfect for serving warm with your favorite dipping sauce.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 potato skins (4 potatoes halved) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Toppings (Optional)

• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the potatoes.
2. Prepare the Potatoes: Wash and scrub the russet potatoes thoroughly to remove any dirt. Pat them dry and pierce each potato several times with a fork to allow steam to escape and prevent bursting during baking.
3. Bake Potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork.
4. Cool & Scoop: Remove the potatoes and let them cool for 10-15 minutes so they are easier to handle. Cut them in half lengthwise and gently scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure.
5. 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 fragrant herb oil.
6. Brush the Potato Skins: Using a brush or spoon, coat the insides of the potato skins evenly with the herb oil mixture, ensuring maximum flavor absorption.
7. Roast the Potato Skins: Arrange the coated potato skins cut side up on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until the edges turn crisp and golden brown.
8. Add Cheese (Optional): For a cheesy touch, sprinkle grated Parmesan cheese over the potato skins during the last 5 minutes of roasting so it melts and browns slightly.
9. Garnish & Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve the crispy garlic herb roasted potato skins warm as a snack, appetizer, or side dish with your favorite dipping sauce.

Notes

• You can customize the herb and spice mix with your favorite seasonings like oregano or smoked paprika.
• Leaving some potato flesh inside the skins ensures they stay sturdy and hold their shape while roasting.
• For a dairy-free option, skip the Parmesan cheese or substitute with a vegan cheese alternative.
• Serve with sour cream, ranch, or your preferred dipping sauce for extra flavor.
• Make sure to pierce potatoes before baking to prevent them from bursting in the oven.

Keywords: potato skins, garlic herb potatoes, roasted potato skins, crispy potato skins, appetizer, snack, vegetarian