Baked potato lovers, you’re in for a treat. This easy recipe delivers everything you want from a proper baked potato: crisp, golden skin and a fluffy, steamy centre bursting with flavour.
I’ve tested plenty of methods over the years, but this is the baked potato recipe I come back to every time. It’s simple, foolproof, and honestly, a bit of a showstopper—especially when topped with a buttery herb and onion mix that’s bright, fresh, and savoury. You can do this in the oven or the air fryer, and yes—it works brilliantly either way. Baked potato is cheap but absolutely delicious and filling meal, that is great for everyone.
Why This Baked Potato Recipe Works
Baked potatoes are one of those unassuming staples that become pure comfort food when done right. What makes this recipe fan-freaking-fantastic is its contrast of textures and layers of flavour: crispy, salty skin and a pillowy centre enriched with butter, herbs, and a refreshing onion kick.
While a classic choice all year round, these really shine during autumn and winter when you want something warm, rustic, and deeply satisfying. Great for Sunday roasts, casual weekday dinners, or even festive potlucks, a proper jacket potato always feels hearty and homely.
Ingredients
Each ingredient here serves a purpose, and I’ve chosen them carefully to balance flavour, texture, and function:
Fresh parsley – For vibrant flavour and colour at the finish. You can also try chives or coriander.
Baking potatoes (like Maris Piper or King Edward) – These are high-starch varieties that bake up fluffy inside while holding a crispy, structured skin. The usual ones from any grocery store would work. Check for promos or sales and shop them up!
Kosher or sea salt – Crucial for seasoning and drawing moisture out of the skin, which helps with that ultimate crisp factor.
Rapeseed (canola) oil – A neutral oil with a high smoke point, perfect for roasting without burning. You can substitute with avocado oil or sunflower oil if needed.
Garlic powder – Offers a warm, subtle depth without overpowering. Try onion powder, smoked paprika, or rosemary as alternatives.
Dried parsley & dried dill – These add herby brightness even before the fresh herbs go on. Swap in thyme or oregano if that’s what you have.
Butter – Classic for a reason. It melts into the hot potato for a rich, creamy finish.
Spring onions (scallions) – A mix of mild onion flavour with fresh green bite. Shallots work well here too.
See recipe card for quantities.
Instructions
This recipe is seriously easy – ideal for a weeknight treat or feeding a hungry crowd with minimal effort.
- Step 1: Preheat your oven to 200°C (390°F). You can also use an air fryer. In a deep bowl, combine rapeseed oil, salt, garlic powder, dried dill and parsley. Wash your potatoes thoroughly and dry them well using paper towels. Prick each potato several times with a fork. Roll the potatoes in the seasoned oil mixture to coat evenly.
- Step 2: Place the potatoes on a roasting tray or in your air fryer basket. Leave any remaining oil and spices in the bowl—you’ll need them later. Bake or air fry for 45 minutes, turning occasionally to ensure even crisping.
- Step 3: While the potatoes cook, prepare the topping. Finely chop the spring onions and parsley, then toss them into the bowl with the leftover oil and seasonings. Mix well and refrigerate to let the flavours marry. Cut the butter into four equal knobs, ready for serving.
- Step 4: Check if the potatoes are done by piercing with a knife. If it slides in easily, you’re good to go. Remove the hot potatoes carefully and place them on a cutting board. Using a towel to protect your hands, slice each potato in a cross—lengthways and widthways—then gently push the ends to open them up. Pop in a knob of butter and mash lightly with a fork. Top with the herby onion mix and serve hot.
Tips for Perfect Baked Potatoes
- Don’t cover your potatoes in foil! It traps moisture and ruins the crispy skin.
- Always use a high-smoke-point oil like rapeseed, grapeseed or avocado oil—save your expensive olive oil for salads.
- Flip the potatoes halfway for an evenly crisp exterior.
- Choose similar-sized potatoes so they cook at the same rate.
- Chill the topping while the potatoes bake for maximum flavour infusion.
How to Serve and Store
These baked potatoes are brilliant served as a main dish with a fresh salad, grilled veg, or alongside roasted meats.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to revive that crispy skin. You can also scoop out the flesh and turn it into mashed potato patties!
Top Tips
- For extra crunch, top with toasted seeds or crispy shallots.
- Use baking varieties like Maris Piper or King Edward for the fluffiest centres.
- Add sour cream, Greek yoghurt, or even a drizzle of tahini as a creamy topping twist.
- Want protein? Add shredded chicken, chickpeas, or grilled halloumi.
- Try different herbs—thyme, oregano, or even za’atar work beautifully.
FAQ
Q1: Can I use olive oil instead of grapeseed oil?
A: You can, but it may burn at high heat. Stick to high-smoke-point oils for best results.
Q2: Can I make these in an air fryer?
A: Absolutely! Follow the same method, adjusting cooking time to around 35–40 minutes depending on your fryer.
Q3: Should I wrap baked potatoes in foil?
A: No. Foil traps steam and gives you soggy skin. Skip it for that classic crisp bite.
Q4: What’s the best way to reheat leftovers?
A: Use your oven or air fryer—microwaves will soften the skin.
Q5: Can I make this recipe vegan?
A: Yes! Use plant-based butter or drizzle with olive oil and skip the dairy.
Related
Looking for other recipes like this? Try these:
- Celeriac Rösti Recipe
- Roasted Courgette Recipe
- Garlic Broccolini Recipe - Ready in Under 10 Minutes!
- Sweet Potato Rounds Recipe
Pairing
These are my favorite dishes to serve with Baked Potato:
- Green Salad with Chicken Recipe
- Cucumber and Mint Salad Recipe
- Salmon Shrimp Salad Recipe
- Chicken Peanut Salad Recipe
Baked Potato Recipe
Fluffy inside, golden and crisp outside—these baked potatoes are topped with buttery fresh herbs and spring onions. A comforting classic made better.
Ingredients
- 4 large baking potatoes
- Kosher salt or sea salt
- 5 tablespoon grapeseed oil (or other high-smoke-point oil)
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- 4 tablespoon butter (1 knob per potato). You can add MORE butter!
- 1 bunch spring onions, thinly sliced
- 1 bunch fresh parsley, chopped
Instructions
- Preheat the oven to 200°C (390°F) or preheat your air fryer. Wash and dry the potatoes thoroughly, then prick each one several times with a fork. In a bowl, combine the oil, salt, garlic powder, parsley, and dill. Roll the potatoes in the seasoned oil mixture to coat them well.
- Place the potatoes onto a baking tray or into the air fryer basket. Reserve any remaining oil mixture. Bake or air fry for about 45 minutes, turning occasionally, until the skins are crisp and a knife easily pierces the centre.
- While the potatoes are baking, chop the spring onions and parsley. Mix them into the leftover oil and seasoning mixture. Chill in the fridge while the potatoes cook. Slice the butter into 4 knobs.
- When the potatoes are ready, remove them carefully and make a cross-slice in the top of each. Use a towel to gently squeeze and open them up. Place a knob of butter inside each, mash lightly with a fork, and top generously with the herb and onion mixture. Serve immediately.
