Baked Potato with Herb Butter
A baked potato with herb butter is a jacket potato at its best: a crisp, salted skin, a light fluffy middle and a spoonful of garlicky butter that melts straight in. The butter takes five minutes to mix while the oven does the work, and the potatoes go with roast meat, grilled fish or a simple salad. Choose floury potatoes and give them the full hour or so in a hot oven.
- Total
- 1 h 20 min
- Prep
- 10 min
- Cook
- 1 h 10 min
- Serves
- 4
- Per serving
- 440kcal
Choosing the ingredients for baked potato with herb butter
The potato matters most. Maris Piper and King Edward have a dry, floury flesh that turns light and fluffy, and a thick skin that crisps well. Look for potatoes of about the same size, so they finish together.
Fresh parsley and chives suit the butter best. Thyme or rosemary work too, but chop them very finely. Use unsalted butter so you control the seasoning, then taste the butter and add a pinch of salt if you like.
Baked potato with herb butter, step by step
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6. Scrub the potatoes under cold water and dry them thoroughly.
- Season the potatoes Prick each potato 4–5 times with a fork. Rub with the olive oil and sprinkle over the sea salt, so the skin crisps as it bakes.
- Bake Place the potatoes directly on the oven shelf, with a baking tray on the shelf below to catch drips. Bake for 1 hour , until the skin is crisp and the centre feels soft when you squeeze a potato gently with an oven glove.
- Make the herb butter While the potatoes bake, beat the softened butter with the parsley, chives, garlic and black pepper in a small bowl until evenly mixed. Leave it at room temperature.
- Split and fill Cut a deep cross or long slit in the top of each potato and squeeze the ends gently to open it up. Add a generous spoonful of herb butter and serve straight away.
What to serve with a baked potato
The butter melts into the potato, so it needs little else. It goes well beside pork chops on the bone with herb butter, roast chicken, sausages or grilled fish, with a green salad such as a mixed salad to cut the richness.
For a vegetarian main, top the split potato with baked beans and grated Cheddar. Any leftover butter is good on steamed vegetables or grilled steak.
Common problems and fixes for Baked Potato with Herb Butter
- The skin is soft instead of crisp.
- Dry the potatoes well, oil the skin and bake them on the oven shelf rather than in foil. Wrapping them in foil steams the skin.
- The centre is still firm after an hour.
- The potatoes were larger than about 250g. Bake for another 10–15 minutes and test again with a skewer, which should slide in with no resistance.
- The herb butter is lumpy or too hard to mix.
- Take the butter out of the fridge about an hour ahead, or soften it in the microwave for 5–10 seconds, so it blends smoothly with the herbs.
Frequently asked questions about Baked Potato with Herb Butter
How long does a baked potato take in the oven?
About 1 hour 10 minutes at 200°C (180°C fan), gas 6, for a 250g potato. Smaller ones take around 50–60 minutes.
Which potatoes are best for baking?
Floury potatoes such as Maris Piper or King Edward. They bake to a fluffy centre with a crisp skin, while waxy potatoes stay dense.
Can you make the herb butter in advance?
Yes. Keep it covered in the fridge for up to 3 days, or roll it into a log in baking paper and freeze for up to 3 months. Let it soften for about an hour before serving.
Can you speed up a baked potato?
Yes. Microwave a pricked potato for 8–10 minutes until nearly soft, then bake at 200°C (180°C fan), gas 6, for 15–20 minutes to crisp the skin.
How did you like the recipe?
4.6 / 5 · 39 ratings
