Add earthy, tangy, savory goodness to any meal with this easy recipe for a classic version of America’s favorite vegetable!
Americans love potatoes. We buy and eat them more than any other vegetable—which totally makes sense because they’re both versatile and delicious. I’ve boiled, roasted, mashed, shredded, pan-fried, and deep-fried these underground tubers. And their mild, earthy flavor profile pairs beautifully with everything from a simple butter and salt combo to deeply complex seasonings, like barbecue or Cajun.
This recipe for baked potatoes with garlic-herb sour cream is a classic. It mimics side dishes I’ve ordered at fancy steakhouses, sans the pretentiousness.
Plus, it helps you get the absolute best taste and texture from your taters! Rubbing them with olive oil and a dash of salt before baking helps the skins get nice and crispy while the insides turn soft and fluffy. Then, the distinctive tang of sour cream gets a glow-up from garlic’s deep savoriness, the sweet-tart notes of Worcestershire sauce, and the fresh, herby bite of dill, chives, and parsley.
Whether you’re looking for an elevated side to pair with a top-notch steak or a deeply satisfying snack, you’ll love how this simple dish enhances your culinary acumen!
Tips for choosing potatoes to bake
Russets are the gold standard for baking potatoes. Their high-starch, low-moisture flesh turns fluffy and light, while their thick skins crisp up nicely in the oven for a delightful contrast of textures. Plus, their dry interiors absorb butter, sour cream, and other toppings beautifully.
A strong second choice is Yukon Gold potatoes. They have naturally creamy flesh with slightly less starch that bakes up denser and more velvety rather than fluffy. And their skins are thinner, so they won’t get quite as crispy. Their saving grace? Interiors that taste richer and more buttery even before adding toppings!
White or “all-purpose” potatoes are an acceptable third choice. They deliver a middle-of-the-road texture that’s not as fluffy as russets or as creamy as Yukon Golds—more of a smooth and waxy-firm interior.
I’d stay away from new or very small waxy varieties for this recipe. They’ll stay firmer instead of getting fluffy, so they’re better suited to roasting or boiling than baking.
How do I store leftovers?
Refrigerate leftover potatoes within 2 hours of baking. For the best results, store the potatoes and garlic-herb sour cream separately in airtight containers in the fridge for up to 4 days. You can also freeze baked potatoes without toppings for up to 3 months in a freezer-safe container or bag with as much air removed as possible. But the garlic-herb sour cream does not freeze well. Thaw potatoes overnight in the fridge. Reheat in the microwave, covered with a damp paper towel, at 50% power in 30-second intervals—or in a 350°F oven, wrapped in foil, for 20-25 minutes, until steaming hot throughout.
Serving suggestions
Serve your baked potatoes with garlic-herb sour cream on their own as a snack or alongside a bowl of Instant-Pot Chicken Gnocchi Soup for a satisfying lunch. Or pair them with savory mains, like a Pan-Seared Steak or Chicken Lazone. Add this Easy Sautéed Broccoli Recipe and a simple Green Salad for a knockout dinner.
Baked Potatoes With Garlic-Herb Sour Cream
Ingredients
For The Potatoes:
- 5 medium to large russet baking potatoes 8–10 ounces each, scrubbed, rinsed, and dried
- Olive oil for rubbing
- Kosher salt for sprinkling
For The Garlic-Herb Sour Cream
- 1 cup sour cream
- 1 clove garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh dill chopped
- 1 teaspoon fresh chives chopped
- 1 tablespoon fresh flat-leaf parsley chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Bake The Potatoes:
- Preheat oven to 375°F.
- Pierce the clean potatoes all over with a fork, about 6-8 times each. Rub or brush each potato with olive oil and sprinkle with salt. Arrange the potatoes on a baking pan with a little room between them.
- Bake for 75-90 minutes, until the skins are crisp and a fork slips easily into the center. The internal temperature should be 205°F to 210°F, and the potatoes should feel soft when gently squeezed with an oven mitt.
Make The Garlic-Herb Sour Cream:
- In a small bowl, stir together the sour cream and garlic.
- Add the Worcestershire sauce, dill, chives, parsley, salt, and pepper, and mix until evenly combined.
- Cover and refrigerate until ready to serve, up to 24 hours.
Finish And Serve The Dish:
- Using oven mitts, transfer the baked potatoes to serving plates or a cutting board.
- Cut each potato lengthwise down the center, without cutting all the way through, then gently squeeze the ends toward each other to open.
- Top each potato with about 3 tablespoons of the garlic-herb sour cream and serve immediately.
Leave a Comment