When comfort food meets snackable crunch, you get these crispy garlic herb roasted potato skins — golden, garlicky shells that are equally at home as an appetizer, game-day finger food, or a side for a casual weeknight meal. They’re essentially loaded potato vibes without all the fuss: hollowed russets brushed with olive oil, kissed with garlic and herbs, then roasted until the edges are blistery and crisp. Make a big batch for a crowd and watch them disappear.
Why you’ll love this dish
These potato skins are the kind of recipe people search for when they want big flavor with minimal effort. They’re budget-friendly, use simple pantry staples, and scale easily from a weeknight snack to party hors d’oeuvres. The crisp edges and garlicky aroma give you the satisfaction of fried skins without deep-frying, and the optional cheese and sour cream mean you can dress them up exactly how your guests like.
“Crunchy edges, soft little rims, and a hit of garlic — these potato skins beat store-bought potato chips every time.” — a satisfied test-kitchen tasters
If you’re building a snack table, pair them with other crowd-pleasers — think tangy dips, sliders, or unexpected sweet-salty combos like chocolate-covered potato chips for a taste contrast that surprises guests.
How this recipe comes together
This is a straightforward two-part process: bake and hollow, then season and roast. First, you prep the russets by washing and halving, then scoop out most of the flesh to make a thin rim. Brush the skins with olive oil, press in fresh garlic and dried herbs, then roast cut-side up until golden and crisp. If you’re adding cheese, give it a quick return to the oven to melt. Total hands-on time is minimal — most of the work is waiting for the oven to do its thing.
What you’ll need
- 4 russet potatoes (medium to large)
- 2 tablespoons olive oil (sub: melted butter for richer flavor)
- 2 cloves garlic, minced (sub: 1/2 teaspoon garlic powder if needed)
- 1 teaspoon dried herbs — rosemary, thyme, or oregano (or a blend)
- Salt and freshly ground black pepper, to taste
- Grated cheese (optional: cheddar, Parmesan, or a Mexican blend)
- Sour cream or your favorite dipping sauce (optional)
Notes: Use firm, starchy potatoes (russets) — they crisp better than waxy varieties. If you prefer an herb-forward profile, double the dried herbs or sprinkle fresh chopped herbs (parsley, chives) after roasting.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easier cleanup.
- Wash and scrub the russet potatoes thoroughly; no need to peel. Slice each potato in half lengthwise.
- Scoop out the flesh from each half, leaving about a 1/4-inch rim so the skin holds its shape. Reserve the scooped potato for mashed potatoes or another use — nothing wasted.
- Brush both the interior and rims lightly with olive oil. Sprinkle the minced garlic evenly into each skin, then sprinkle dried herbs, salt, and pepper.
- Place the potato skins cut side up on the baking sheet and roast for 20–25 minutes, until the edges are golden brown and crisp. Times vary by oven and potato thickness; rotate the pan once if your oven has hot spots.
- If using cheese, remove the pan, sprinkle a generous layer of grated cheese on the skins, and return to the oven for 2–4 minutes until the cheese melts and bubbles.
- Serve immediately with sour cream or any dipping sauce you prefer.
Quick technique note: keeping the skins cut-side up concentrates heat on the rims so they crisp without burning the bottoms.
Best ways to enjoy it
These skins are incredibly versatile. Serve them:
- As an appetizer with dollops of sour cream, chives, or a smoky chipotle mayo.
- On a party platter alongside sliders and skewers — they make a crunchy contrast.
- Alongside a hearty bowl of chili or a green salad for a balanced meal.
For a fun party pairing, toss a tray on the same table as garlic parmesan cheeseburger bombs — both are perfect finger foods that cater to crowds.
Plating tip: Stack a few skins on a rustic board with small bowls of dipping sauces and a scattering of chopped fresh herbs for color.
Storage and reheating tips
- Refrigerator: Store cooled potato skins in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture.
- Freezer: For longer storage, flash-freeze the baked (not sauced) skins on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a hot oven for best texture.
- Reheating: Reheat in a 375°F (190°C) oven for 8–12 minutes until crisp. Avoid the microwave — it will make them soggy. For single portions, an air fryer at 350°F for 4–6 minutes works wonderfully.
Food safety: Cool to room temperature no longer than 2 hours before refrigerating. Consume refrigerated leftovers within 3 days.
Pro chef tips
- Dry skins = crisp skins: After scooping, pat the interiors and rims dry with a paper towel to remove excess moisture before oiling.
- Garlic placement: Minced garlic can brown quickly. Mix it with the olive oil before brushing to get an even distribution and prevent burnt bits.
- Even crisping: Use uniform potato sizes so they roast evenly; rotate the pan halfway through roasting.
- Use scooped potato: Mix the scooped flesh with butter and cheese for quick mashed bites or form into croquettes — no waste.
- Season after melting cheese: A light sprinkle of flaky sea salt after the cheese melts heightens flavor without making the skins overly salty.
Creative twists
- Spicy chipotle skins: Add 1/2 teaspoon chipotle powder to the herb mix and serve with lime crema.
- Greek-style: Swap dried herbs for oregano, add crumbled feta after baking, and finish with chopped kalamata olives and a squeeze of lemon.
- Vegetarian loaded: Top with black beans, corn, diced tomatoes, avocado, and a drizzle of cilantro-lime yogurt.
- Air-fryer shortcut: Cook prepped skins at 375°F (190°C) for 10–12 minutes — crisp and fast.
- Gluten-free / dairy-free: Skip the cheese or use a dairy-free shred; all other ingredients are naturally gluten-free.
Common questions
Q: Can I use sweet potatoes or other varieties?
A: Yes — sweet potato skins are delicious but roast times will differ and they can brown faster. Use medium-starch potatoes for the crispiest texture; waxy potatoes will be softer.
Q: Can I make these ahead for a party?
A: You can roast them fully and reheat in a hot oven right before serving. For best texture, re-crisp in the oven or air fryer rather than the microwave. If freezing, freeze only the plain baked skins and add toppings after reheating.
Q: How thick should I leave the potato rim?
A: Aim for about 1/4-inch of potato rim so the skins hold their shape and crisp up. Too thin and they’ll become fragile; too thick and they won’t get crunchy.
Q: What’s the best way to prevent burnt garlic?
A: Mix minced garlic into the olive oil and brush it into the skins rather than dropping raw garlic on top. Also, watch the final minutes of roasting; garlic can brown quickly at high heat.
Q: Can I skip the oven and use an air fryer only?
A: Absolutely. Air fry at 375°F (190°C) for 10–12 minutes, checking for crispness. Air fryers vary, so adjust time by a minute or two as needed.
If you want more snackable crowd-pleasers to pair with these potato skins, try building a platter around different textures and temperatures — warm bites, cool dips, and a sweet-salty surprise go a long way.
Crispy Garlic Herb Roasted Potato Skins
Ingredients
Potato Skins
- 4 medium to large russet potatoes Use firm, starchy potatoes for the best crisp.
Seasoning
- 2 tablespoons olive oil Can substitute with melted butter.
- 2 cloves garlic, minced Substitute with 1/2 teaspoon garlic powder if needed.
- 1 teaspoon dried herbs (rosemary, thyme, or oregano) Or a blend of your choice.
Optional Toppings
- Grated cheese (cheddar, Parmesan, or a Mexican blend) Optional, for added flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Wash and scrub the russet potatoes thoroughly; no need to peel. Slice each potato in half lengthwise.
- Scoop out the flesh from each half, leaving about a 1/4-inch rim to hold the shape.
- Brush both the interior and rims lightly with olive oil. Sprinkle the minced garlic, dried herbs, salt, and pepper evenly into each skin.
Cooking
- Place the potato skins cut side up on the baking sheet and roast for 20–25 minutes until the edges are golden brown and crisp.
- If using cheese, add a generous layer of grated cheese on the skins and return to the oven for 2–4 minutes until the cheese melts.
- Serve immediately with sour cream or any dipping sauce you prefer.