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Crispy Potato Skins

Crispy potato skins baked until crisp, then scooped, seasoned, and baked again.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Rosemary and pepper match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,324 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Crispy Potato Skins

Oven375°F
Timeabout 1 hour

Ingredients

Directions

Bake the potatoes

  1. Preheat the oven to 375°F.

  2. Wash the potatoes and pierce them with a fork.

  3. Place the potatoes in the oven and bake until the skins are crisp, about 1 hour.

Prepare the skins

  1. Carefully cut the potatoes in half and scoop out the pulp, leaving about ⅛ inch of the potato flesh attached to the skin. Save the pulp for another use.

  2. Spray the inside of each potato skin with butter‑flavored cooking spray. Press in the rosemary and pepper.

  3. Return the skins to the oven for 5 to 10 minutes.

  4. Serve immediately.

Nutrition, whole recipe (rough)

171Calories
5 gProtein
0 gFat
39 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Black Pepper1 tsp ground (2.3g)6
Rosemary1 tsp dried (1.2g)4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rosemary + peppertop 4% of all pairs
    Smell alikestrong
    Cooked together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  2. Potato + rosemarytop 4% of all pairs
    Smell alikemoderate
    Cooked together708 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Russet potatoes
Starchy flesh and thick skin that bakes up crisp once the skin is dried in the oven.
Butter-flavored cooking spray
Adds fat to the skin inside, helping it brown and crisp when returned to the oven.
Fresh rosemary
Contributes aromatic herbal flavor to the crisp skins.

The step that matters

Baking until the skins are crisp. Potato skins need enough time in dry heat to lose moisture and turn crisp; stopping early leaves them leathery. Piercing the potatoes lets steam escape so they do not burst or turn soggy.

Swap the rosemary

How well each one fits the dish's main ingredients (potato, butter, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Dillfits about as well
  4. Rosemarythe original

Fit is the average pairing score against potato, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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