Herbed baked potatoes

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.