Baked Potatoes with Butter and Chives
Crispy-skinned Russet potatoes with buttery richness and fresh chives offer a comforting and no-fuss classic. Achieve perfectly fluffy interiors by roasting on a wire rack at high heat. The crucial 5-minute cooling period ensures a crackable skin, making each bite a satisfying contrast with the creamy center.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 large Russet or similar potatoes
3 tbsp unsalted butter
1 cup fresh chives
2 tbsp olive oil
1 tsp salt
Black pepper, to taste
Instructions
Preheat oven to 200°C (400°F) with rack placed in upper third position
Scrub, dry thoroughly, and pierce each potato 4-6 times with a fork
Combine olive oil and 1 tsp salt in a shallow bowl, then toss potatoes to coat evenly
Arrange potatoes spaced 2 inches apart on a wire rack placed over a baking sheet
Bake for 30 minutes, then rotate and continue baking for 15-30 minutes until tender when shaken
Pierce a potato with a fork to test doneness (no resistance)
Transfer to kitchen towels to rest for 5-10 minutes
Lift the skin gently with a chef’s knife, add 1/2 tbsp melted butter to each, then top with chopped chives
Notes
Uniform potato size ensures even cooking
Use European-style butter for enhanced flavor
Chives add freshness; green onions may be substituted in pinch
Avoid pressing on hot potatoes as this creates steam and soft skin
Find it online: https://elitesrecipes.com/baked-potatoes-with-butter-and-chives/