These oven-baked russet potatoes come out crisp-skinned and fluffy, roasted with just olive oil and salt to let the potato flavor shine on its own. The real star is the cool, herb-flecked yogurt topping — a mix of fresh chives, parsley, dill, and a touch of grated ginger stirred into creamy low-fat yogurt for a bright, tangy finish. It's a simple, produce-forward way to dress up a humble baked potato, leaning on fresh herbs and good olive oil rather than heavy sauces or butter. Easy to prep ahead and finish at the table, this is a comforting, whole-food side that fits naturally into a Mediterranean-style spread. Serve it alongside grilled vegetables, fish, or a big green salad for a well-rounded, herb-bright meal.
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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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