Easy Herb & Garlic Baked Potatoes Recipe - Garlicky & So Delicious!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with healthier fats.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free while adding a cheesy flavor.

Peel and cube the Yukon Gold potatoes into bite-sized pieces.

Place the cubed potatoes into a large bowl of cold water to prevent browning.

Rinse the potatoes under cold water after peeling and cubing.

Preheat the oven to 425°F (220°C).

Transfer the cubed potatoes onto a baking sheet lined with parchment paper.

Add 1/4 to 1/3 cup of chicken stock to the baking sheet for moisture.

Season the potatoes with a little sea salt.

Cover the baking sheet tightly with extra-wide foil to prevent steam from escaping.

Bake in the preheated oven for 35 to 40 minutes until fork-tender, checking at 35 minutes.

While the potatoes bake, prepare the garlic and herb butter by cutting 1/2 cup of salted butter into small cubes and melting it in the microwave.

Press or grate 7-8 cloves of garlic and add them to the melted butter.

Chop fresh dill, parsley, and add freeze-dried chives to the garlic butter mixture.

Add half of the fresh herbs to the butter and reserve the rest for garnishing later.

Season the garlic butter with ground black pepper and a teaspoon of salt, stirring well.

Let the garlic and herb butter stand at room temperature to infuse flavors.

Once the potatoes are done, carefully open the foil to avoid steam burns.

Stir the garlic butter and pour it over the baked potatoes.

Gently toss the potatoes in the garlic butter to coat them evenly.

Transfer the potatoes to a serving bowl and garnish with the reserved fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens