Herby Potatoes with Sour Cream Recipe

Herby Potatoes with Sour Cream Recipe photo by Taste of Home

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Colorful potatoes, a fun farmers market find, are flecked with home-grown herbs and have a peppery bite tamed by cool sour cream. Red potatoes will work in this recipe you won’t be able to stop eating! —Emily Falke, Santa Barbara, California

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Herby Potatoes with Sour Cream Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

2 tablespoons butter, melted
2 tablespoons olive oil
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1-1/2 pounds small red, purple and yellow potatoes, halved
3/4 cup sour cream
2 tablespoons minced fresh chives

Directions

In a large bowl, combine the first nine ingredients. Add potatoes; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender, stirring occasionally.
In a small bowl, combine sour cream and chives; serve with potatoes. Yield: 4 servings.

Nutritional Facts 2/3 cup potatoes with 2 tablespoons sour cream mixture equals 219 calories, 14 g fat (7 g saturated fat), 30 mg cholesterol, 202 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Herby Potatoes with Sour Cream in Simple & Delicious August/September 2012, p39