Garlic Butter Baked Potatoes

Savor the rich flavors of Garlic Butter Baked Potatoes, where crispy skin meets a soft, buttery interior, infused with aromatic garlic and dill. This dish is a simple yet sophisticated treat, perfect for enhancing any meal with a touch of gourmet flair.

Preparation Time

• Prep Time: 10 minutes
• Cooking Time: 50-60 minutes
• Total Time: 60-70 minutes

Ingredients

Potatoes: 4 medium
Garlic: 4-5 cloves, minced
Butter: 50g, melted
Dried Dill: To taste
Olive Oil: 1-2 tablespoons
Salt: To taste

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Preheat the Oven:
Set your oven to 190-200°C (374-392°F).
Prepare the Potatoes:
Wash the potatoes thoroughly and pat them dry. Prick them a few times with a fork to allow steam to escape during baking.
Make the Garlic Butter Mixture:
In a small bowl, combine melted butter, minced garlic, dried dill, and a pinch of salt.
Season the Potatoes:
Rub each potato with olive oil and then generously with the garlic butter mixture, ensuring even coating.
Bake:
Place the potatoes on a baking tray and sprinkle additional salt if desired. Bake in the preheated oven for 50-60 minutes, or until tender inside and crispy on the outside.
Serve:
Serve the baked potatoes hot, optionally with extra butter or toppings like sour cream, chives, or cheese.
Nutritional Information

Calories: Approximately 200 per serving
Carbohydrates: Rich in carbohydrates for energy
Fats: Contains healthy fats from olive oil and butter
Protein: Minimal
Fiber: Good source of dietary fiber from potato skins
Vitamins and Minerals: Provides vitamin C, vitamin B6, and potassium
Cooking Tips

Potato Selection: Russet potatoes are ideal due to their thick skins and starchy content, yielding a fluffy interior.
Uniform Slicing: Ensure potatoes are sliced uniformly for even cooking. A mandoline slicer can help.
Garlic Minimization: For a milder garlic flavor, reduce the garlic by half or sauté it before mixing into the butter.
Serving Suggestions

Accompaniments: Serve with sour cream, chive dip, or cheese.
Pairings: Complements protein-rich dishes such as grilled salmon, roast chicken, or vegan options like grilled tofu steaks.
Herbs: Substitute or add herbs like rosemary, thyme, or parsley as desired.
Make-Ahead and Storage Tips

Make-Ahead: Prep potatoes by slicing them and keeping them in water to prevent browning. Drain and pat dry before seasoning and baking.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
Why You’ll Love This Recipe
This recipe transforms simple potatoes into a gourmet experience with minimal effort. The garlic butter adds a luxurious richness, making each bite satisfying and perfect for a comforting yet special addition to any meal.

FAQ

Can I use different types of potatoes?
Yes, you can use other types of potatoes, but Russet potatoes are preferred for their fluffy texture and crispy skin.

Can I substitute fresh dill for dried dill?
Yes, you can use fresh dill. Use about 3 times more fresh dill than dried dill.

What if I don’t like garlic?
You can reduce the amount of garlic or omit it altogether if you prefer.

Can I make these potatoes in advance?
You can prep and season the potatoes ahead of time, then bake them just before serving.

Can I freeze the baked potatoes?
While it’s possible to freeze baked potatoes, they are best enjoyed fresh. If freezing, cool them completely before storing in an airtight container.

What can I use instead of butter?
You can use margarine or a dairy-free butter substitute for a similar texture and taste.

How can I make the potatoes spicier?
Add more red pepper flakes or cayenne pepper to the garlic butter mixture for extra heat.

Can I use fresh garlic instead of minced?
Yes, fresh garlic can be used. Mince it finely to ensure even distribution and flavor.

How do I reheat leftover potatoes?
Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through to retain their crispiness.

Can I use other herbs besides dill?
Yes, you can experiment with other herbs like rosemary, thyme, or parsley based on your preference.