Herbed baked potatoes
1
Points®
Total time: 1 hr 12 min • Prep: 10 min • Cook: 1 hr 2 min • Serves: 6 • Difficulty: Easy
These herb-topped potatoes require only a short amount of hands-on prep time to produce a side dish that’s the essence of comfort food. Vary the herbs here if you wish. We use parsley and chives, but 2 teaspoons of chopped fresh rosemary, thyme, or oregano would work quite nicely, too. You can also boil the potatoes for this dish—they’ll cook faster. Place the potatoes in a pot, add cold water to cover, and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain and transfer to a large bowl. Cook the scallions, parsley, and chives as directed in step 2, but use 1 tablespoon olive oil instead of the nonstick spray. Spoon the herbs over the potatoes with the salt and pepper; toss to coat.
Ingredients
Uncooked red potato
2 pound(s), scrubbed and quartered
Olive oil
1 Tbsp
Scallions
2 medium, sliced
Fresh parsley
1 Tbsp, fresh, chopped
Chives
1 tsp, fresh, snipped
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Instructions
1
Preheat the oven to 350°F. Spray a large nonstick baking sheet with olive oil nonstick spray. Combine the potatoes and oil in a large bowl; toss to coat. Transfer to a baking sheet and arrange in a single layer. Bake, turning the potatoes once, until tender and golden, about 1 hour.
2
Meanwhile, spray a medium nonstick skillet with olive oil nonstick spray and set over medium heat. Add the scallions, parsley, and chives; cook, stirring constantly, until fragrant, about 2 minutes. Spoon over the baked potatoes with the salt and pepper; toss to coat.
3
Yields about 3/4 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.