Baked Potatoes with Garlic and Butter
Servings: 4
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 10 minutes
Ingredients
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4 medium russet or Yukon Gold potatoes (well-scrubbed)
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4 tablespoons unsalted butter (softened or melted)
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3 cloves garlic, finely minced or pressed
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Salt, to taste
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Freshly ground black pepper, to taste
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2 tablespoons chopped fresh parsley or chives (optional, for garnish)
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Olive oil (optional, for extra crispness)
Instructions
1. Preheat the Oven:
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it with oil.
2. Prepare the Garlic Butter:
In a small bowl, mix the softened or melted butter with minced garlic. Set aside.
3. Prepare the Potatoes:
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Pat the potatoes dry after washing.
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Using a sharp knife, make 3–4 shallow slits on the top of each potato (optional, for better flavor infusion).
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Rub each potato lightly with olive oil (optional) and sprinkle with salt and pepper.
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Place the potatoes on the prepared baking tray.
4. Bake the Potatoes:
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Bake for 45–60 minutes, depending on size, or until the potatoes are fork-tender and the skins are crisp.
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At the 30-minute mark, remove the potatoes briefly from the oven and brush generously with the garlic butter mixture (or spoon over the tops). Return to the oven to finish baking.
5. Serve:
Once baked, remove from the oven. Make a lengthwise slit across each potato and gently press the ends to open them slightly.
Add an additional pat of garlic butter inside, and sprinkle with fresh herbs, if using.
Serving Suggestions:
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Serve as a side to grilled meats, roasted vegetables, or salads.
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Can be topped with sour cream, shredded cheese, or crispy bacon if desired.
Storage:
Leftovers can be refrigerated for up to 3 days. Reheat in a preheated oven to restore crispness or in the microwave for convenience.
Let me know if you’d like a stuffed variation, or one using sweet potatoes or a herb-infused oil instead of butter.
