Martha Stewart's Yukon Gold Baked Potatoes Recipe: Herb-Buttered Roast With Vinegar-Kissed Crust

Martha Stewart’s Yukon Gold baked potatoes deliver restaurant-quality results with a crispy vinegar-kissed crust and velvety herb-buttered interior—this is the recipe that elevated my weeknight dinners to gourmet status.

The secret lies in boiling first to ensure even cooking, then baking until the skin achieves that perfect golden crackle while the flesh remains fluffy. I’ve perfected this method over years of testing, and it’s now a staple at my holiday table.

What sets these apart is Martha’s signature technique of baking at 400°F for 45-60 minutes, which creates a crispy, tangy crust when brushed with apple cider vinegar before baking.

The herb butter—packed with garlic, parsley, and chives—melts into the potato’s creamy center, while the sour cream topping adds a cooling contrast. This isn’t just a side dish; it’s a foolproof centerpiece that pairs with everything from steaks to salads.

The result is a potato so tender it practically dissolves on your fork, with a crispy, vinegar-bright exterior that cracks open to reveal fluffy golden layers. The herb butter infuses every bite with aromatic depth, while the sour cream adds a velvety finish.

This is the kind of dish that makes guests ask for the recipe—and the kind of technique that turns simple potatoes into a showstopping masterpiece.

Serve these with your favorite proteins or as a standalone meal—just be prepared for seconds. The best part? This recipe scales effortlessly for crowds, and the leftovers reheat beautifully. Let’s get baking—your taste buds will thank you.

Ingredients for martha stewart yukon gold baked potato

Four potatoes, eleven ingredients—Martha’s secret to restaurant-worthy dinner sides.

Yukon Golds are non-negotiable here—their buttery texture and golden hue make all the difference. Local farmers markets or high-end grocers like Whole Foods carry the best quality, but even the regular supermarket Yukons work if they’re firm and heavy for their size. Skip the red potatoes—they’re waxy and won’t give that creamy interior. For the herb butter, European-style unsalted butter (like Plugrá or Kerrygold) adds extra richness, but any good-quality cold butter will do. The key is keeping it cold when mixing with herbs—this ensures it stays workable for spreading.

No fresh parsley? Dried parsley at one-third the amount works in a pinch, but it lacks that bright pop of flavor. Short on chives? Green onions or extra parsley will do, though they’re slightly more pungent. The apple cider vinegar is crucial for that tangy crust—substitute white vinegar if needed, but don’t skip it entirely. For the sour cream, full-fat is a must—low-fat versions won’t give that velvety finish. If you’re feeling fancy, add a splash of heavy cream to the herb butter for extra decadence. The garlic? Freshly minced is ideal, but jarred minced garlic (like Garlic Life) works if you’re in a hurry.

Herb butter keeps best wrapped in parchment and stored in the fridge for up to 1 week. The potatoes? Boil them the day before and refrigerate—this cuts baking time to just 30-40 minutes when reheated. Leftovers reheat beautifully in the oven at 350°F for 15-20 minutes, wrapped in foil to keep them moist. For a crowd, double the herb butter and make extra sour cream—these disappear fast. Garnish with extra chives right before serving, or they’ll wilt waiting.

Step-by-step instructions for Martha Stewart's Yukon Gold baked potatoes

Here's how to achieve Martha Stewart's signature herb-buttered roast with a vinegar-kissed crust—creamy, flavorful, and perfectly crisp.

Preheat your oven to 425°F while you prepare the potatoes. Scrub the 4 whole Yukon Gold Potatoes clean with a vegetable brush under cold water, removing any dirt but leaving the skins intact. This scrubbing ensures a clean surface for even browning later.

Place each potato on a cutting board and use a sharp chef's knife to pierce the top with 4 shallow cuts (about ½-inch deep). This prevents them from bursting during baking. Pat them dry completely with paper towels—moisture is the enemy of crispy skin. Rub each potato generously with 1.5 teaspoons of sea salt and 0.5 teaspoon of freshly cracked black peppercorns, focusing on the pierced areas and the sides.

In a small mixing bowl, combine the 0.5 cup of cold, cubed unsalted butter with the 0.25 cup of finely chopped fresh parsley, 2 tablespoons of finely chopped fresh chives, and 4 minced garlic cloves. Use a fork to mash everything together until you achieve a coarse, herby paste. This mixture will infuse the potatoes with rich, aromatic flavor as they bake.

Taste the herb butter and adjust seasoning if needed—add a pinch more sea salt or a crack of black pepper if desired. Spread this mixture evenly over the surface of each potato, pressing it gently into the crevices. The butter will melt during baking, creating a luscious, golden crust.

Place the seasoned potatoes on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for even air circulation. Drizzle each potato with ½ tablespoon of apple cider vinegar, spreading it evenly over the herb butter. The acidity in the vinegar reacts with the baking process to create a beautifully crisp, caramelized crust.

Bake the potatoes for 60-75 minutes, depending on their size, until a knife inserted into the thickest part slides in easily with gentle pressure. The skins should be deep golden brown and crispy, while the flesh inside should be tender and fluffy. For best results, rotate the baking sheet halfway through cooking to ensure even browning.

While the potatoes bake, prepare the creamy topping by combining the 0.5 cup of room-temperature sour cream with the 0.25 cup of heavy cream in a small bowl. Whisk until smooth and lightly aerated. Season with a pinch of sea salt and black peppercorns, and set aside. This mixture will add a velvety, tangy contrast to the crispy exterior.

Just before serving, make a small well in the center of each potato by pressing down gently with a spoon. Spoon the creamy mixture into each well, allowing it to melt slightly into the fluffy potato flesh. Garnish each potato with a sprinkle of the 1 tablespoon of finely chopped chives for a pop of fresh color and mild onion flavor.

Serve the potatoes straight from the oven while they're still piping hot. The contrast between the crispy, vinegar-kissed skins and the creamy, herby interiors is what makes this recipe truly special. Use a sharp knife to cut into the potatoes if desired, but many prefer to scoop out the creamy filling with a spoon and enjoy it straight from the potato.

Pair these potatoes with a simple green salad or grilled steak for a complete meal. The leftovers keep well in the refrigerator for up to 3 days, though they're best enjoyed fresh out of the oven. This recipe delivers restaurant-quality results with minimal effort—perfect for any occasion.

Perfect pairings for martha stewart yukon gold baked potato

Protein Pairings

These herb-buttered potatoes shine alongside grilled steaks, especially ribeye or filet mignon, where the creamy texture contrasts beautifully with the meat’s char.

I love serving them with a 12-ounce ribeye cooked to medium-rare (135°F internal), basted with garlic-herb butter—the same herb blend you used on the potatoes.

For poultry lovers, herb-roasted chicken thighs (baked at 375°F for 40 minutes) pair perfectly, with the potatoes absorbing any leftover pan juices. 🥩

Vegetable Sides

A crisp arugula salad with lemon vinaigrette cuts through the richness, while roasted asparagus adds a touch of elegance. For a heartier option, try sautéed garlic green beans with toasted almonds—the nutty crunch balances the potatoes’ creaminess.