Ingredients
- 4 medium Yukon gold or russet potatoes
- 3 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika or smoked paprika (optional)
- Fresh rosemary or thyme (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
- Wash and dry the potatoes. Slice each potato in half lengthwise. Place each half flat-side down on a cutting board. Using a sharp knife, lightly score the tops in a crosshatch pattern, being careful not to cut all the way through.
- In a small bowl, mix together olive oil (or melted butter), garlic, salt, pepper, and paprika. Brush the mixture generously over the scored tops of the potatoes.
- Arrange the potatoes cut-side down on the sheet pan. Bake for 25–30 minutes, then flip them scored-side up and bake for an additional 15–20 minutes, or until the potatoes are golden and crispy.
- Once baked, sprinkle with fresh herbs such as rosemary or thyme, if desired. Serve hot as a side dish with grilled meats, roasted vegetables, or a fresh salad.
Notes
- Scoring the potatoes not only makes them look beautiful, but it also helps the flavors seep in and boosts crispiness!
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato half
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
