Russet potatoes get rubbed in olive oil, salted, and baked until the skins turn crackly-crisp and the insides go fluffy and tender — no shortcuts, just a long slow roast that does all the work. While they bake, plain yogurt gets whipped with a generous handful of fresh chives, parsley, and dill, plus a hit of grated ginger for a little warmth underneath the herbs. Split open and fluffed with a fork, each potato gets loaded with that cool, tangy topping so it melts slightly into every bite. It's a simple, satisfying side or light meal built entirely from real, whole ingredients, with nothing fussy about the method. This one's an easy win for a gluten free table, since the whole dish comes together from potatoes, herbs, and yogurt without any grain-based ingredients in the mix.
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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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