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Roasted Garlic and Herb Potato Skins Recipe

Roasted Garlic and Herb Potato Skins Recipe

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  • 6 medium-sized russet potatoes, scrubbed and dried
  • 2 Tablespoons melted butter
  • 1/2 Cup heavy whipping cream
  • 4 cloves of roasted garlic


Preheat oven to 400°F

Pierce the potatoes in several places with a fork.

Place potatoes on middle rack of oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.

Cut each potato lengthwise and carefully scoop out insides with a spoon.

In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Mix together roasted garlic with potato mixture, salt, and pepper.

Place filling into each skin halve, and return to the oven for 3-5 minutes.

Top with sour cream, cheddar cheese, or your favorite garnish.

Nutritional Facts


Calories Per Serving528

Folate equivalent (total)45µg11%

  • 2 pounds tiny new red potatoes, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon salt-free herb and garlic seasoning, such as Mrs. Dash® brand
  • ¼ teaspoon black pepper
  • 1 garlic bulb
  • ½ teaspoon kosher salt
  • 1 cup plain fat-free Greek yogurt
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup snipped fresh parsley

Preheat oven to 325 degrees F. Place potatoes in a 2-qt. rectangular baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with herb and garlic seasoning and pepper toss to coat.

Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 tablespoon of the oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast potatoes and garlic 50 to 60 minutes or until potatoes are tender, stirring potatoes once.

Remove garlic bulb from foil cool. Squeeze bulb from bottom of paper husk so cloves pop out. Add roasted garlic and any oil from foil packet, the remaining 1 tablespoon oil and salt to potatoes. Coarsely mash with a potato masher. Spread potatoes with yogurt and sprinkle with cheese and parsley.

Herb and Garlic Roasted Red Potatoes

Hey, look, it’s my favorite carb, but this time it’s roasted red potatoes that are covered in herbs and garlic! What could be better? While I do love my salty, crispy baked potato recipe as my easy all time favorite, this is a way to cook RED potatoes that you’re sure to love! I prefer to use small baby red potatoes, sometimes called creamer potatoes, as they have a great skin to flesh ratio. (that sounded weird, but use it in the context of potato skin and the flesh of the potato, not Hannibal Lector.) When you are roasting potatoes, the skin, in my humble opinion, is the best part, it absorbs the flavors and crisps up perfectly.

Use larger red potatoes when you are using a smashed potatoes recipe (I like Russet potatoes in those as well!) as they hold their shape nicely.

Red potatoes are high in moisture, low in starch are the potatoes you use when you want them to retain their shape. Red potatoes are best when you use them for: roasting, smashing, skillet frying, soups where you don’t want the potato to break down

potato salads where you want the potatoes to hold their shape well! You can adjust all of the seasonings to your liking, feel free to play around with them. This is a really basic how-to!

Recipe Summary

  • 2 ½ pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, or more to taste
  • 2 sprigs fresh thyme, leaves stripped, or more to taste
  • 1 sprig fresh rosemary, leaves stripped, or more to taste
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Preheat the oven to 475 degrees F (245 degrees C).

Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl place on a rimmed baking sheet.

Roast in the preheated oven until tender, 30 to 35 minutes.

What You Need for Roasted Garlic and Herb Potatoes

  • Potatoes: Feel free to use any type of potato here, sweet potatoes included. Just keep in mind that the larger the variety, the more chopping you’ll have to do.

The Secret to Perfectly Crispy Roasted Potatoes?

  • Spread Them Out: Evenly spread the potatoes out into a single layer with a little bit of room between each one. You want to ensure air circulation and avoid steam that can build up when potatoes are stacked one atop the other.

My Homemade Food Recipes & Tips

I think any kind of potatoes can be cooked this way, however red skin ones are the best here. You can take big potatoes and slice them in smaller wedges or smaller ones and cook them whole or sliced in halves.

Vary amount of herbs as well as herbs themselves to your taste, in additional to rosemary, thyme, oregano you can use parsley, dill, black pepper, etc I would just advise to keep rosemary in – it goes great with potatoes.

Over-roasted herbed redskin potatoes can be a no-meat dish on itself or you can accompany a meat entry with it as a side dish.


  • 2lbs of red skin potatoes, about 12-14 potatoes
  • Olive or sunflower oil, about 1/3 cup
  • Dry rosemary to taste
  • Dry thyme to taste
  • Dry oregano flakes to taste
  • 3-4 cloves of garlic
  • Salt to taste

How to prepare, step-by-step:

  1. Prepare ingredients: Oven-Roasted Herbed Redskin Potatoes Recipe: Step 1
  2. Clean, scrub and wash potatoes, make sure to get all roots slice potatoes in wedges of equal size, arrange them in a baking pan big enough to fit all of them: Oven-Roasted Herbed Redskin Potatoes Recipe: Step 2
  3. Peel and chop, spread evenly over potatoes (if garlic burns while cooking, you can also press it and mix with oil and herbs to prevent it): Oven-Roasted Herbed Redskin Potatoes Recipe: Step 3
  4. Season with salt, I used about 1 tablespoon: Oven-Roasted Herbed Redskin Potatoes Recipe: Step 4
  5. Herb to taste, I use rosemary more then others, but that is up to you:
    Season with thyme Season with oregano Season with rosemary
  6. Generously pour oil over, depending on the size of the pan you may need to use more or less mix everything to make sure potatoes are oiled and herbed evenly: Oven-Roasted Herbed Redskin Potatoes Recipe: Step 6
  7. Warm oven up to 400F. Put baking pan in and roast potatoes until soft inside and colored outside, depending on the size of wedges it may take from 45 to 60 mins stir every 10 mins to make sure potatoes don’t get burnt: Oven-Roasted Herbed Redskin Potatoes Recipe: Step 7
  8. Serve warm with your choice of a main dish: Oven-Roasted Herbed Redskin Potatoes Recipe: Step 8


Vegan Roasted Potatoes

If you want to make these roasted potatoes vegan, just leave out the parmesan and use vegan butter (or just extra olive oil)!

Or, you can replace the cheese with vegan parmesan. You can buy this online or at some specialty markets.

Or, you can make your own. All you do to make a simple homemade vegan parmesan is to put ¾ cup of cashews, 3 tbsp nutritional yeast, ¼ tsp garlic powder, and ¾ tsp sea salt in a food processor. Pulse it all together until it’s a fine consistency.

Make it a Little Spicy

To give your roasted potatoes an extra kick, add some paprika and red chili flakes. You might also try adding some extra garlic and pepper.

Play with the Herbs

You can experiment with your own favorite combination f herbs. Or if you want to make things really simple and quick, without having to measure out all the herbs, try using a Greek seasoning or Italian seasoning blend.

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Awesome recipe! It’s the 1st time my oven potatoes came out perfect! I actually dividen the recipe into a 3rd, to make enough for one. What I did was…

Turned the oven onto 450 degrees.

I cut… 1 cup/8oz. of small fingerling potatoes in half.

Then put them in a 2 cup food storage container.

I then put one squirt of coconut oil (instead of Canola which is generally GMO in the US, unless it’s organic), over the potatoes in the container.

Then I sprinkled a little bit of salt & pepper over the potatoes.

Then, I put the lid on the container, & shook it about. This spreads the oil, salt & pepper evenly on all sides of all the potatoes.

Then I put them cut side down on a silicone baking mat, that was sprayed with oil also. (Maybe a redundant step, but better safe, than sorry.)

I baked them for only FIVE MINUTES.

Then I turned them over, and baked them another FIVE MINUTES.

So, after only TEN MINUTES, they were done.

In the future, I’ll probably bake them SIX MINUTES PER SIDE, (TWELVE MINUTES TOTAL) to just brown & crisp them a little more.

I made the garlic herb mixture in a Black & Decker Smart Grind coffee grinder. I use it for grinding all kinds of edibles, like nuts, and tortilla chips too small to be useful, into flour, to use in cornbread)

I used 1/8th cup fresh basil – 1/8th cup fresh parsley – 1 small garlic clove, 1 ounce of diced onion (I didn’t have a shallot) and 2 TBS of olive oil, in the grinder. It made a chunky mixture.

When the mixture was added to the potatoes, it gave them a green hue, probably from herb juices.(great for St. Patty’s Day)

So, if you have a better way to mince a small amount of herbs, I’d use that method, over mine, or use dried herbs, onion & garlic.

In the future, I’ll use only HALF a garlic clove. It had a strong garlic taste, but not overwhelming.

To add the herb mixture, I put the cooked potatoes back in the 2 cup food storage container I used earlier, (after rinsing it out), added the herb mixture, put the lid on, and shook the container, which evenly distributed the mix over all sides of all the potatoes. Some, may just want to drizzle the mix over the potatoes instead. I like the shake method, because each potato, gets fully coated.

The finished were restaurant quality! They were tender on the cut side, and slightly crispy on the skin side.

I think leaving them in slightly longer, will make them even better.

I also put the chopped onions in an oven safe dish, and set the dish on the silicone mat the potatoes were on, and let them cook alongside the potatoes, during the 2nd half of the cooking (5 minutes) Then when the potatoes were don’e, I took the cooked onions, and put them in the coffee grinder with the oil & herbs, and ground them together.

In the end, I only used HALF of the garlic/herb mixture (it’s what was left, that didn’t stick to the potatoes, after I shook the potatoes in the mixture. I froze the extra mixture.

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