Herby Potatoes with Sour Cream Recipe

4.5 4 5
Herby Potatoes with Sour Cream Recipe
Herby Potatoes with Sour Cream Recipe photo by Taste of Home
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Herby Potatoes with Sour Cream Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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

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.

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

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Reviews forHerby Potatoes with Sour Cream

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MMMMMJames User ID: 6120068 275989
Reviewed Oct. 8, 2017

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

MY REVIEW
pajamaangel User ID: 1603339 268010
Reviewed Jun. 15, 2017

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

MY REVIEW
Brossi User ID: 8526235 245985
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."

MY REVIEW
justmbeth User ID: 1196484 245201
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 potatoes...no purple...maybe next time."

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