Description
Simple yet flavorful baked potatoes seasoned with a blend of herbs and olive oil, creating a crispy outside and fluffy inside. A perfect side dish for any meal.
Ingredients
Scale
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and scrub the potatoes thoroughly. Pat dry.
- Cut each potato into quarters or thick wedges.
- In a large bowl, toss the potato wedges with olive oil, rosemary, thyme, garlic powder, salt, and pepper until evenly coated.
- Spread the potatoes on the baking sheet in a single layer.
- Bake for 35–40 minutes, flipping halfway through, until golden brown and tender inside.
- Remove from oven and garnish with chopped fresh parsley if desired. Serve hot.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
- Use fresh herbs instead of dried for a more vibrant flavor (triple the amount).
- Great with sour cream or herbed yogurt dip on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg