Ingredients
Scale
- 4 medium-sized russet potatoes
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the potatoes thoroughly. Make vertical slices in each potato about 1/4 inch apart without cutting all the way through.
- In a small mixing bowl, combine melted butter, minced garlic, rosemary, thyme, salt, black pepper, and paprika. Mix well.
- Place potatoes on a baking sheet lined with parchment paper. Brush each potato generously with the herb mixture and reserve some for basting.
- Roast in the preheated oven for about 45-50 minutes, basting every 15 minutes until golden brown and crispy outside but tender inside.
- Remove from the oven, garnish with chopped parsley, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 potato (about 200g)
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg