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Herby Potatoes with Sour Cream

Total Time

Prep: 15 min. Bake: 35 min.

Makes

4 servings

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
Herby Potatoes with Sour Cream Recipe photo by Taste of Home

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

  1. In a large bowl, combine the first nine ingredients. Add potatoes; toss to coat. Transfer to a greased 15x10x1-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.

Nutrition 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.

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