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Herby Potatoes with Sour Cream Recipe

Herby Potatoes with Sour Cream Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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: 219 calories, 14g fat (7g saturated fat), 30mg cholesterol, 202mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 3g protein.

Reviews for Herby Potatoes with Sour Cream

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Reviewed Oct. 8, 2017

"Now, I’m sure it’s much better if using fresh herbs. Still not bad."

Reviewed Jun. 15, 2017

"The fresh herbs are the star of this dish! Loved them"

Reviewed Mar. 25, 2016

"Nice flavour. Doubled potatoes but kept herb amounts the same. Was a perfect balance. Also added some sweet potato chunks. Looked lovely and colourful. Whole family enjoyed this. Thanks for a great recipe."

Reviewed Mar. 9, 2016

"Totally awesome! It was declared a new family favorite. I used all fresh herbs, which may be hard to beat with dried on this one. The light crisp they received in the oven was hard to beat. I could only find yellow and red purple...maybe next time."

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