Crispy Garlic Herb Roasted Potato Skins
Indulgent crispy potato skins brushed with garlic and fresh herbs, perfect as an appetizer or snack.
Ingredients
Potato Skins
- 6 large large russet potatoes Russets are cheap and forgiving; Yukon golds can be used but textures will vary.
- 2-3 tablespoons olive oil Plus a little more for the garlic-herb mix.
- 3-4 cloves garlic, minced For a strong flavor.
- Salt and freshly ground black pepper To taste.
- Fresh herbs: parsley, rosemary, or thyme Use what you have; don't stress.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the russet potatoes.
- Cut the potatoes in half lengthwise and scoop out a portion of the flesh, leaving a thin layer of potato.
- Brush the potato skins with olive oil and season with salt and pepper.
Cooking
- Place the skins on a baking sheet and roast in the oven for about 25-30 minutes, or until crispy.
- In a small bowl, mix minced garlic and chopped fresh herbs with a bit of olive oil.
- Remove the potato skins from the oven and brush them with the garlic-herb mixture.
- Return to the oven for an additional 5-10 minutes.
Serving
- Serve hot as an appetizer.
Notes
Tip: don't let the garlic touch the skins for too long before the second roast to avoid burning. You can stash the scooped potato for mash or fries!