Crisp-skinned russet potatoes come out of the oven fluffy and steaming, split open and finished with a cool, herb-flecked topping that's stirred together while they bake. Fresh chives, parsley, dill, and a touch of grated ginger give that topping serious brightness, cutting through the warm, starchy interior in every bite. It's a simple, low-fuss side that leans on olive oil and good salt to season the potatoes themselves, then lets the fresh herbs do the heavy lifting for flavor. The whole thing comes together with basic pantry staples and a quick stir, no complicated technique required. It's a solid pick for a dairy free spread, whether you're serving it alongside a weeknight dinner or setting it out for a crowd.
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Preheat the oven to 400°F (205°C). Line a baking sheet with foil.
Rub each potato all over with the olive oil and sprinkle with the 1/2 tsp kosher salt. Pierce each potato 8–10 times with a fork, then place directly on the prepared baking sheet.
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