Name: Crispy Garlic Herb Roasted Potato Skins
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4–5 medium russet potatoes; 2–3 tbsp olive oil (plus more for brushing); 2 cloves garlic, minced; 1 tbsp fresh parsley, chopped; 1/2 tsp dried thyme or rosemary; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup grated Parmesan cheese (optional); Optional: sour cream or dipping sauce for serving

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Crispy Garlic Herb Roasted Potato Skins are the perfect savory snack or appetizer, loaded with bold flavor and an irresistible crunch. I take tender potato halves, scoop them just right, and roast them until the edges are golden and crisp, then toss them in garlic, herbs, and a touch of Parmesan for a simple yet incredibly satisfying bite.

Why You’ll Love This Recipe

I love how these potato skins turn simple ingredients into something special. They’re crispy, garlicky, herby, and perfect for dipping or snacking on their own. Whether I’m serving them for game day, a party appetizer, or just a fun side dish, they always disappear fast. Plus, they’re baked, not fried—so they’re easier and a little lighter without sacrificing flavor. Crispy Garlic Herb Roasted Potato Skins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (medium-sized)
Olive oil
Garlic (minced)
Fresh parsley (chopped)
Dried thyme or rosemary
Salt
Black pepper
Grated Parmesan cheese (optional but delicious)
Optional: sour cream or dipping sauce for serving

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I scrub the potatoes clean, prick them with a fork, and bake them whole for about 40–45 minutes until tender.
Once cooled slightly, I slice them in half lengthwise and scoop out the centers, leaving about ¼ inch of potato around the skin.
I brush the skins with olive oil on both sides and place them cut-side down on the baking sheet. I roast them for 10–15 minutes until the edges are golden and crisp.
While they roast, I mix olive oil, garlic, herbs, salt, and pepper in a small bowl.
I flip the potato skins, brush them with the garlic herb mixture, and roast for another 5–10 minutes.
Right before serving, I sprinkle them with Parmesan and fresh parsley.

Servings and timing

This recipe serves 4–6 and takes about 1 hour total: 45 minutes to bake the potatoes and about 15 minutes to crisp and season them. It’s perfect as an appetizer, snack, or party platter.

Variations

Sometimes I add shredded cheese and broil the skins for a cheesy finish. I’ve also topped them with crispy bacon bits or chopped green onions for loaded-style skins. For a spicy version, I mix chili flakes or cayenne into the herb oil. And if I’m feeling fancy, I serve them with a garlic aioli or ranch dipping sauce.

Storage/Reheating

If I have leftovers (rare!), I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the oven or air fryer at 375°F (190°C) for 5–7 minutes until crispy again. I avoid the microwave to keep them from turning soggy. Crispy Garlic Herb Roasted Potato Skins

FAQs

Can I make these potato skins ahead of time?

Yes, I bake and scoop the potatoes in advance. When I’m ready to serve, I roast and season them fresh for the best texture.

What kind of potatoes work best?

I prefer russet potatoes because their skins get the crispiest, and they hold their shape well after baking.

Can I make them in the air fryer?

Definitely. After baking and scooping the potatoes, I air fry them at 400°F (200°C) for about 5–8 minutes per side until crispy.

Do I have to use fresh herbs?

Fresh herbs add great flavor, but dried herbs work too. I just reduce the quantity slightly since dried herbs are more concentrated.

What can I do with the scooped-out potato?

I never waste it—I use it for mashed potatoes, potato pancakes, or even stir it into soup for extra thickness.

Conclusion

Crispy Garlic Herb Roasted Potato Skins are one of my favorite ways to turn humble potatoes into something crave-worthy. They’re crunchy, flavorful, and easy to make with pantry staples. Whether I’m sharing them with friends or keeping the whole batch to myself, they never disappoint.