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, CA
PREP: 15 MIN. BAKE: 35 MIN. MAKES: 4 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
3/4cup 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 the sour cream and chives; serve with potatoes.