Crispy Garlic Herb Potato Skins
I still remember the first time I scraped out a potato shell and discovered it could be crisped into a little crunchy bowl of flavor — the perfect handheld appetizer. These Crispy Garlic Herb Potato Skins turn simple russets into a golden, garlicky snack that’s ideal for game day, casual get-togethers, or a weekend appetizer spread. They’re humble, dependable, and deliver big on texture and aroma. If you like roasted potatoes, you’ll appreciate how a thin layer of flesh left inside the skin crisps up and carries garlic and herbs beautifully — similar to the deep-roasted flavor in garlic herb roasted potatoes and veggies but concentrated into a crunchy cup.
Why you’ll love this dish
These potato skins are one of those recipes that look fancy but are incredibly forgiving. They’re budget-friendly (potatoes are cheap), kid-approved (crispy edges, familiar flavors), and fast to make once the potatoes are baked. You can scale them up for parties or serve a few as a starter. They also make smart use of the potato by turning the shell into the star rather than discarding it.
"Perfectly crisp edges, punchy garlic, and herbs — everyone asked for seconds." — a quick guest review after a weekend batch
They’re especially handy when you want something shareable without a lot of prep. If you’re already roasting root vegetables for dinner, these skins are a natural companion to a pan like the garlic herb roasted potatoes, carrots and zucchini you might be making alongside.
How this recipe comes together
Start with baked russets so the skins are sturdy. After baking, you scoop most of the flesh, leaving a thin layer so the skin crisps instead of collapsing. Brushing with olive oil and seasoning gives the skins a golden finish and the right texture. Minced garlic and chopped herbs are pressed into the exposed flesh and edges; a short return to the oven turns that garlic fragrant and the edges ultra-crisp. Think of it as concentrating roasted potato flavor into a tiny, crunchy cup made for dipping.
I often save the scooped potato for other uses — mash it briefly with butter or stir into a cheddar garlic herb potato soup to stretch the meal and reduce waste.
What you’ll need
- 4–6 medium russet potatoes (choose similar sizes so they bake evenly)
- 2–3 tbsp extra-virgin olive oil, plus more for brushing
- 3–4 garlic cloves, minced (adjust to taste)
- 1–2 tbsp fresh herbs — rosemary, thyme, or parsley, finely chopped
- Kosher salt
- Freshly ground black pepper
Ingredient notes and swaps:
- If you prefer softer skins, use red potatoes, but they won’t be as hollow-friendly as russets.
- Garlic powder can replace fresh garlic in a pinch, but fresh gives a brighter flavor.
- Butter or garlic-infused oil can be used instead of olive oil for a richer finish.
Also, if you want a protein pairing, these go well with dishes like crockpot garlic butter beef bites with potatoes for a hearty spread.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Position a rack in the center.
- Rinse the potatoes under cold water and scrub to remove dirt. Pat dry and pierce each potato several times with a fork to allow steam to escape.
- Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until a small knife slides into the center easily. Baking time depends on potato size.
- Remove the potatoes and let them cool for about 10 minutes so they’re easier to handle. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh but leave a thin layer (about 1/8–1/4 inch) to keep the shell sturdy. Reserve the scooped flesh for another use or mash it for a side.
- Arrange the skins cut-side up on a baking sheet. Brush the inside and the edges lightly with olive oil, then season with kosher salt and freshly ground black pepper.
- Evenly sprinkle the minced garlic and chopped herbs over the skins, pressing them gently so they stick to the oil-coated surface. Use more herbs for a brighter aroma or less for a subtler finish.
- Return the baking sheet to the oven and roast for 15–20 minutes, until the edges are golden brown and the garlic is fragrant. Watch closely in the last 5 minutes to avoid burning the garlic.
- Serve the skins hot as an appetizer or snack. Offer dipping sauces on the side like sour cream, aioli, or a spicy ketchup.
Best ways to enjoy it
Serve these warm and crisp straight from the oven. For a party platter, arrange them with bowls of sour cream, chive dip, ranch, or a smoky chipotle mayo. They also pair nicely with richer mains; try them alongside garlic butter beef bites with potatoes for a meat-and-potatoes-style spread.
Plating tips:
- Stack them overlapping on a wooden board for a rustic look.
- Garnish with extra chopped parsley for color and freshness.
- Offer small spoons of toppings — grated cheddar, crispy bacon bits, or pickled jalapeños — so guests can customize.
Storage and reheating tips
Short-term: Store cooled potato skins in an airtight container in the refrigerator for up to 3 days. To keep them crisp, place a paper towel in the container to absorb excess moisture.
Reheating: Re-crisp in a 375°F (190°C) oven for 8–10 minutes, or broil for 1–2 minutes while watching carefully. Avoid the microwave — it makes the skins soggy.
Freezing: Freeze baked and cooled skins on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 15–20 minutes, turning once.
Food safety: Don’t leave potato skins at room temperature for more than two hours. If you’ve added perishable toppings (like sour cream or cheese), refrigerate promptly.
Pro chef tips
- Score the inside rim lightly with the back of a knife before brushing with oil — it helps the oil and garlic grip the surface.
- Use a light hand with garlic on top to prevent burning; finely minced garlic mellows and cooks faster than larger pieces.
- For extra crunch, toss the scooped flesh with a pinch of salt and a little olive oil, spread it on a sheet, and roast separately for crunchy potato crumbs to sprinkle on top.
- If you want uniform results, choose potatoes that are similar in size and weight.
- For an allergen-friendly option, swap olive oil for avocado oil and serve with dairy-free dips.
Creative twists
- Cheesy: Add a sprinkle of grated Parmesan or sharp cheddar in the last 3 minutes of roasting so it melts but doesn’t burn.
- Tex-Mex: Top with black beans, corn, a squeeze of lime, and cilantro; finish with a dollop of crema.
- Mediterranean: Use oregano and parsley, then top with a spoonful of tzatziki.
- Vegetarian "loaded": Fill with sautéed mushrooms, caramelized onions, and a little melted fontina.
- Make it a meal by stuffing with leftover shredded chicken or pulled pork before a final crisp.
Common questions
Q: How long does it take to make these from start to finish?
A: Plan about 60–75 minutes total. Most of that is passive baking time for the potatoes (45–60 minutes). Active prep (scooping, seasoning, and the final roast) takes roughly 20 minutes.
Q: Can I make these ahead for a party?
A: Yes. Bake and scoop the potatoes a few hours ahead, then refrigerate the shells. Brush with oil, add garlic and herbs, and finish roasting 15–20 minutes before serving to restore crispness.
Q: What can I do with the potato flesh I scoop out?
A: Save it for mashed potatoes, mix it into omelets, fold into soups, or use it as a base for cheddar garlic herb potato soup. It’s great for stretching meals and avoiding waste.
Q: Can I use sweet potatoes or other varieties?
A: You can, but textures differ. Sweet potato skins are thinner and sweeter; they’ll crisp differently and may need gentler handling. Yukon Golds are an okay substitute but won’t hollow out as cleanly as russets.
Q: Are these gluten-free and vegetarian?
A: Yes. The base recipe is both gluten-free and vegetarian. Be mindful of toppings — some dips or pre-made sauces may contain gluten or animal products.
Q: Any suggestions for pairing with mains?
A: These skins work well with casual, hearty mains. Try serving alongside slow-cooked meats like crockpot garlic butter beef bites with potatoes or a simple grilled chicken for a crowd-pleasing combo.
Crispy Garlic Herb Potato Skins
Ingredients
Method
- Preheat your oven to 400°F (200°C). Position a rack in the center.
- Rinse the potatoes under cold water and scrub to remove dirt. Pat dry and pierce each potato several times with a fork to allow steam to escape.
- Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until a small knife slides into the center easily.
- Remove the potatoes and let them cool for about 10 minutes. Cut each potato in half lengthwise.
- Using a spoon, scoop out most of the flesh but leave a thin layer (about 1/8-1/4 inch) to keep the shell sturdy.
- Arrange the skins cut-side up on a baking sheet. Brush the inside and edges lightly with olive oil, then season with kosher salt and black pepper.
- Evenly sprinkle the minced garlic and chopped herbs over the skins, pressing them gently so they stick.
- Return the baking sheet to the oven and roast for 15–20 minutes, until the edges are golden brown and the garlic is fragrant. Watch closely in the last 5 minutes to avoid burning.
- Serve the skins hot with dipping sauces.
