This baked potato recipe gives you crispy golden skin and a fluffy soft centre, finished with a fresh herb and spring onion butter that takes seconds to mix. It's an easy, budget-friendly side dish that's ready in under an hour and works in either the oven or the air fryer.
I make this baked potato recipe more often than any other side dish recipe in my kitchen. The skin goes deep golden and crunchy from the seasoned oil, the inside stays light and fluffy, and the cold herb butter melts straight into the hot potato when you split it open. There's nothing clever going on here - it's just good baking potatoes, a proper coating of oil and dried herbs, and a fresh topping with chopped spring onions and parsley. The result is a baked potato that tastes far better than the time and effort suggest, and the recipe scales up easily when you're feeding a crowd.
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Ingredients for the Best Baked Potato Recipe
- Baking potatoes — large, floury varieties like Maris Piper, King Edward, or russet potatoes are best. They have the right starch level for a fluffy interior and a skin that crisps up properly in the oven.
- Grapeseed oil — a high-smoke-point oil that won't burn at 200°C. Sunflower or light olive oil also work, but grapeseed gives a clean finish without overpowering the herbs.
- Garlic powder — adds a warm, savoury base note to the seasoning rub. Fresh garlic burns at this temperature, which is why dried works better here.
- Dried parsley — clings to the oil and the potato skin much better than fresh herbs during roasting. It gives the crust a green, earthy depth.
- Dried dill — brings a slightly grassy, fresh flavour that pairs beautifully with potatoes and butter. Don't skip it — it makes the seasoning mix taste finished.
- Kosher salt or sea salt — flaky salt clings to the oiled skin and seasons the crust evenly. It also helps draw out moisture as the potato bakes, which is part of why the skin crisps so well.
- Butter — use proper salted butter, sliced into knobs. It melts into the soft centre and carries the herb flavour through every bite.
- Spring onions — sliced thinly, they give the herb filling a mild, fresh oniony lift without being sharp. Both the white and green parts go in.
- Fresh parsley — chopped and folded into the herb butter just before serving. It keeps the topping bright and lifts everything with a green, herbal note.
How to Bake Potatoes — 4 Easy Steps
This recipe is seriously easy – ideal for a weeknight treat or feeding a hungry crowd with minimal effort.
- Step 1: Heat the oven to 200°C (390°F), or set your air fryer to the same temperature. Wash and dry the potatoes properly, then prick each one several times with a fork. In a bowl, mix the oil with the salt, garlic powder, dried parsley, and dried dill. Roll the potatoes through the seasoned oil until they're fully coated.
- Step 2: Place the potatoes on a baking tray or in the air fryer basket and keep the leftover oil mixture in the bowl. Bake for about 45 minutes, turning them once or twice, until the skins are deep golden and crisp and a knife slides easily into the centre.
- Step 3: While the potatoes cook, chop the spring onions and fresh parsley. Stir them into the leftover seasoned oil in the bowl, then chill in the fridge until the potatoes are ready. Slice the butter into 4 knobs.
- Step 4: Take the hot potatoes out and make a cross-slice across the top of each one. Using a clean tea towel, gently squeeze the sides to open them up. Push a knob of butter into the centre, mash lightly with a fork, then spoon the chilled herb and spring onion mixture generously over the top. Serve straight away while the butter is still melting.
How to Serve and How to Store These Baked Potatoes
These baked potatoes work brilliantly as a main on their own with a simple green salad, or as a side with roast chicken, grilled steak, sausages, or pan-fried fish. I also love them next to roasted vegetables — they soak up everything beautifully. If you want to bulk them up into a full meal, top with a soft-boiled egg, soured cream, or a spoon of cottage cheese alongside the herb butter.
For storage, let any leftover potatoes cool fully before wrapping them in foil or placing them in an airtight container. They keep in the fridge for up to 3 days. To reheat, pop them back in a hot oven at 180°C for 12–15 minutes to bring the skin back to life — a microwave will warm them through but the skin will soften. The fresh herb butter is best made and used the same day, but the dressing keeps for a day or two in the fridge if you want to prep ahead.
Related Recipes You'll Love
If you're putting together a meal, here are a few more vegetable side dishes from the blog that pair really well with this one.
- These baked potatoes are at their best alongside a charred green vegetable for contrast. Easy Charred Broccolini Recipe with Toasted Garlic Almonds - smoky charred stems with crunchy garlicky almonds make a brilliant partner.
- For something lighter and quicker on the side, asparagus is a great pick. Easy Pan-Steamed Asparagus Recipe with Garlic Butter, Lemon & Parmesan - tender spears finished with garlic butter, lemon, and parmesan in under 10 minutes.
- If you want a sweeter root vegetable on the plate, try roasting carrots. Perfectly Roasted Carrots Recipe with Fresh Thyme - caramelised carrots with thyme that bring real warmth to any meal.
- Courgettes work beautifully alongside potatoes too, especially when cooked slowly. Slow-Braised Courgettes with Mint, Garlic & Chilli Recipe - soft, fragrant courgettes with mint and a gentle chilli kick.
- For something deep and savoury, roasted red onions are hard to beat. Roasted Red Onions Recipe - sweet, jammy onions with a rich roasted flavour.
- And finally, if you want to add a Mediterranean note to the table, this one's lovely. Easy Roasted Aubergine Recipe with Olive Oil and Fresh Herbs - silky aubergine rounds with olive oil and a scatter of fresh herbs.
How Much Does This Baked Potato Recipe Cost Around the World?
One of the best things about this baked potato recipe is how genuinely affordable it is. Baking potatoes are one of the cheapest staple ingredients you can buy almost anywhere in the world, and a small bunch of fresh herbs costs very little. Here's a rough cost comparison for 4 large baking potatoes - the main ingredient - across five different countries based on early 2026 supermarket prices.
- In the UK, large baking potatoes are widely available at every supermarket. At Tesco, large baking potatoes are around £0.90 per kg loose, while Aldi's Nature's Pick baking potatoes sell at roughly £0.79–£1.49 for a 2.5 kg bag. Sainsbury's and Morrisons sit at about £1.85 for a 2 kg pack. You can pick up 4 large potatoes for under £1.50 in most shops.
- In the USA, russet potatoes (the standard baking potato) average $0.79–$1.29 per pound at supermarkets like Walmart, Kroger, and Target. A 5 lb bag of russets typically costs around $4–$5. Four large potatoes for this recipe will run you roughly $3–$4.
- In Ireland, baking potatoes are a daily staple. Supermarkets like SuperValu, Tesco Ireland, Dunnes Stores, and Aldi sell loose Rooster or Maris Piper potatoes at around €1.18–€1.39 per kg. Four large baking potatoes work out at around €2–€2.50.
- In Australia, baking potatoes at Coles and Woolworths cost around AUD $3.50–$4.50 per kg, so 4 large potatoes come in at roughly AUD $4–$5.
- In Germany, supermarkets like Edeka, Aldi Süd, and Rewe sell large baking potatoes at around €1.00–€1.50 per kg, putting 4 large potatoes at around €1.80–€2.50.
Across all five countries, you can put together this whole baked potato recipe — including butter, oil, and a bunch of fresh herbs — for under the equivalent of £4 / $5 / €4.50. That makes this one of the most cost-effective easy baked potato recipes you can make at home.
Top Tips and Notes for Perfect Baked Potato Recipe
- Pick the right potato variety. Floury, starchy potatoes are the backbone of a good baked potato — Maris Piper, King Edward, Rooster, or Russet Burbank all work. Waxy varieties like Charlotte or new potatoes won't fluff up the same way and tend to stay dense in the middle. The bigger and more uniform the potatoes, the more evenly they'll cook through. Try to pick ones that are roughly the same size so they finish at the same time.
- Wash and dry the skins thoroughly. A wet potato won't crisp up properly because the moisture creates steam under the oil layer. After scrubbing, give each potato a proper rub with a clean tea towel until the skin is completely dry. This single step makes the biggest difference between a soft, chewy skin and the crackling, crisp finish you actually want. Don't rush it.
- Don't skip the fork pricks. Pricking each potato several times with a fork lets steam escape during baking. Without these holes, the inside builds up pressure and you can end up with a dense, slightly damp centre — or in rare cases, a potato that splits open in the oven. Five or six pricks per potato is plenty. Push the fork in deep enough to reach the centre, not just the skin.
- Coat the potatoes properly in the oil mix. Rolling the potatoes through the seasoned oil rather than brushing it on gives a much thicker, more even coating. This is what creates that flavoured, crunchy crust on the outside. Get your hands in and turn each potato until every bit of skin is covered, even the ends. The dried herbs should stick to the skin rather than pool in the bowl.
- Turn the potatoes halfway through. Giving the potatoes a turn during baking helps the skin crisp evenly all the way around. If you leave them in one position, the side touching the tray can go soft from trapped steam. Once or twice during the cook is enough — you don't need to babysit them. This is even more important in an air fryer where the airflow comes from one direction.
- Open them up properly before filling. The cross-slice across the top, followed by a gentle squeeze with a tea towel, opens the potato up into a wide hollow that holds the butter and herb topping properly. If you just cut a slit, the butter pools on top and the filling slides off. The squeeze also breaks up the inside slightly so the butter melts straight through. It takes seconds and changes the whole eating experience.
- Add more butter than you think. One knob per potato is the minimum — feel free to use two. The butter melts into the mashed inside and combines with the herb oil to create a sort of natural sauce. If you're feeling indulgent, a spoon of soured cream or crème fraîche on top of everything works beautifully. This isn't the recipe to be shy with butter.
FAQ
Frequently Asked Questions About Baked Potatoes
What kind of potatoes are best for baking?
Large floury potatoes are the best choice for any baked potato recipe — they have the high starch content needed for that classic fluffy interior. In the UK, Maris Piper, King Edward, and Rooster are the most reliable options. In the US, Russet Burbank (often sold simply as "Idaho" or "baking" potatoes) is the standard. Waxy potatoes like Charlotte or new potatoes hold their shape too firmly and won't give you the texture you want.
Can I make this baked potato recipe in an air fryer?
Yes, this recipe works just as well in the air fryer as in the oven. Set the air fryer to 200°C and cook for about 40–45 minutes, turning halfway. The skin actually goes even crispier in the air fryer because the hot air circulates more aggressively. Just make sure the potatoes aren't touching each other in the basket so the air can move around them.
Do I need to wrap the potatoes in foil?
No - wrapping in foil traps steam and gives you a soft, chewy skin rather than a crisp one. The whole point of this method is that crisp, seasoned crust, so leave the potatoes uncovered. Foil-wrapped potatoes have their place if you're aiming for a softer texture, but for crispy skin baked potatoes you want them fully exposed to the dry heat of the oven.
Why should I prick the potatoes with a fork?
Pricking the potatoes lets steam escape during cooking. Without those holes, the trapped moisture turns the inside dense and slightly gummy, and in rare cases the potato can burst open in the oven. Five or six firm pricks per potato is enough — push the fork in properly so the holes reach into the flesh, not just the skin.
Can I prepare these baked potatoes ahead of time?
You can bake the potatoes a few hours ahead and reheat them in a hot oven at 180°C for 10–15 minutes to bring the crisp skin back. The herb butter mixture can be prepped a few hours in advance and kept chilled in the fridge. I wouldn't make either more than a day ahead, since the fresh parsley and spring onions lose their lift after that.
How do I get really crispy skin on baked potatoes?
The combination of a thorough dry, a generous coating of high-smoke-point oil, a proper amount of salt, and a hot oven is what gives you crispy skin. Make sure the potatoes are bone dry before they go into the oil, don't crowd them on the tray, and turn them at least once during baking. Avoid foil, and don't open the oven too often.
Related
Looking for other recipes like this? Try these:
- Easy Roasted Turnips Recipe with Herbs and Olive Oil
- Easy Parsnip and Pear Mash Recipe with Thyme Butter - A Beautiful Festive Side
- Easy Oven Baked Fennel Recipe with Garlic and Parmesan
- Silky Celeriac Purée Recipe with Garlic & Sage Butter
Pairing
These are my favorite dishes to serve with Baked Potato:
- Vinaigrette Salad Recipe – Russian Beetroot Salad
- Easy Butter Bean Salad With Tomatoes and Cucumber Recipe
- Crunchy Chickpea Salad Recipe
- Easy Rocket Salad Recipe
Easy Baked Potato Recipe with Fresh Herb and Spring Onion Butter
Baked potatoes with crispy golden skin, a soft fluffy centre, and a fresh herb butter filling made with spring onions, parsley, dill, and garlic. This easy baked potato recipe works in the oven or air fryer and is ready in under an hour. A simple, budget-friendly side dish that turns four ingredients into something properly satisfying.
Ingredients
- 4 large baking potatoes (Maris Piper, King Edward, or Russet)
- 75 ml grapeseed oil (2.5 fl oz), or other high-smoke-point oil
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- Kosher salt or sea salt, to taste
- 60 g salted butter (2 oz), divided into 4 knobs (use more if you like)
- 1 bunch spring onions (about 80 g / 3 oz), thinly sliced
- 1 bunch fresh parsley (about 30 g / 1 oz), chopped
Instructions
- Preheat the oven to 200°C (390°F), or set your air fryer to the same temperature. Wash the potatoes well under cold water, scrub the skins clean, then dry them thoroughly with a clean tea towel. Prick each potato several times with a fork.
- In a wide bowl, mix the grapeseed oil with the salt, garlic powder, dried parsley, and dried dill. Add the potatoes and roll them through the oil until every side is fully coated with the herb mixture.
- Transfer the potatoes onto a baking tray or into the air fryer basket, leaving space between each one. Keep the leftover oil mixture in the bowl for the filling. Bake for about 45 minutes, turning the potatoes once or twice, until the skins are deep golden and crisp and a knife slides easily into the centre.
- While the potatoes cook, chop the spring onions and fresh parsley finely. Stir them into the leftover oil and seasoning mixture in the bowl, then chill in the fridge until the potatoes are ready. Slice the butter into 4 even knobs.
- Once the potatoes are cooked through, take them out and make a deep cross-slice across the top of each one. Using a clean tea towel, gently squeeze the sides to open the potato up into a hollow. Push a knob of butter into each one, mash lightly with a fork, then spoon the chilled herb and spring onion mixture generously over the top. Serve immediately.
Notes
1. For the crispiest skin, dry the potatoes thoroughly before rolling them in the oil — any moisture creates steam, which softens the skin. A clean tea towel is more effective than kitchen paper for this.
2. If you don't have grapeseed oil, sunflower, rapeseed, or avocado oil all work well at this temperature. Avoid extra virgin olive oil, as it has a lower smoke point and the flavour can turn bitter at 200°C.
3. Pick potatoes that are roughly the same size so they cook evenly. Very large potatoes may need an extra 10–15 minutes — always test with a knife rather than the clock.
4. The herb butter mixture can be prepped a few hours ahead and kept chilled. Don't make it more than a day in advance, as the fresh parsley and spring onions lose their brightness.
5. For a richer version, add an extra knob of butter on top before serving, or finish with a spoon of soured cream or crème fraîche for a creamy contrast with the crisp skin.
