Side Dishes
Martha Stewart's Yukon Gold baked potato recipe transforms a simple side into a showstopping centerpiece with its herb-buttered crunch and fluffy pink interior. The secret lies in precise baking—high heat for crispy skin, then a gentle finish to keep the flesh tender.
I've perfected this method after years of testing, ensuring every bite delivers that signature Martha Stewart touch of restaurant-quality comfort.
What makes this recipe stand out is the buttery herb crust that forms during baking, creating a satisfying crunch while maintaining the potato's natural sweetness. The Yukon Gold variety is key here—its creamy texture holds up beautifully to the high-heat baking method.
You'll need just one hour in the oven, with minimal prep work, making this ideal for weeknight dinners or holiday gatherings.
By the time it emerges from the oven, your potato will have a golden, crackling exterior and a fluffy pink center that practically melts in your mouth. The herb butter infuses the crust with savory depth, while the interior remains perfectly tender.
This isn't just a side dish—it's a main-event potato that elevates any meal.
Serve it with classic toppings like sour cream, chives, and bacon bits, or get creative with gourmet add-ons like truffle oil or smoked paprika. The possibilities are endless, but the foundation—this perfectly baked potato—is what brings it all together. Let's get started on creating your own Martha Stewart-worthy masterpiece.
Ingredients for martha stewart yukon gold baked potato
Four perfect potatoes, one golden crust, fluffy pink magic inside—just butter, herbs, and patience.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 4 whole | Medium size, unpeeled |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, fresh preferred |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, finely chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling on potatoes |
| Sour Cream 🥛 | ½ cup | Full-fat, for serving |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
| Crispy Bacon Bits 🥓 | ¼ cup | Store-bought or homemade |
The Yukon Gold potatoes are non-negotiable here—their creamy texture and buttery flavor are what make this Martha Stewart classic shine. Buy them fresh from a specialty market like Whole Foods or your local farmers market if possible, but the regular grocery store variety works too (just avoid those wrinkled, sprouting potatoes). Medium size is key—about 6-8 ounces each. The herb butter is where the magic happens, so don't skimp on quality. Plugrá butter or Land O'Lakes unsalted are reliable choices, but any good-quality unsalted butter will work. Fresh herbs make all the difference—Trader Joe's often has affordable bundles of rosemary and thyme, or grab them from the grocery store's produce section.
No fresh rosemary? Dried works at half the amount, but it won't have the same depth of flavor. The same goes for thyme—fresh is ideal, but dried is a decent swap. Short on garlic? Garlic powder at one-third the amount gets you close, though fresh is always better. The kosher salt is crucial for even seasoning—Diamond Crystal is my go-to, but any fine-grain kosher salt will do. For the olive oil, use something with a good fruity note—California Olive Ranch is a solid mid-range option. Bacon bits can be store-bought (like Oscar Mayer) or homemade—just crisp them up in a pan and chop. The sour cream should be full-fat for that creamy texture, and Breakstone's is a reliable brand if you're not making your own.
Prep the potatoes the night before if you can—they'll be perfectly tender and crispy when baked. Store them in the fridge until ready to bake. The herb butter mixture can be made up to 2 days ahead and kept in an airtight container in the fridge. Once baked, these potatoes reheat beautifully—just pop them in a 350°F oven for 10-15 minutes to revive that crispy crust. Leftovers? They're rare, but if you have any, they keep well in the fridge for 3-4 days. The best part? These potatoes freeze beautifully—just wrap them individually in foil and freeze for up to 3 months. Reheat straight from frozen in the oven.
Why You'll Love This Recipe
- Foolproof Prep: I swear by this method—just halve the potatoes, brush them with butter, and toss in whole garlic cloves and sprigs of rosemary. No peeling, no fuss, and the oven does all the work while I sip coffee.
- Herb-Garlic Magic: That rosemary and thyme combo? It’s like a cozy hug for your taste buds, especially when the butter melts into a golden, fragrant crust. Honestly, the first time I tried it, I nearly licked the pan.
- Weeknight Hero: Double the recipe, bake it all at once, and reheat slices in a skillet for breakfast hash the next morning. (Yes, even on a Tuesday night.) It’s my go-to when I need something reliable that still feels special.
- Budget-Friendly Luxury: Yukon Golds are pricier than russets, but this recipe stretches them further—leftover slices reheat like a dream, and the butter and herbs make it taste way more expensive than it is. My wallet thanks me.
Step-by-step instructions for Martha Stewart's Yukon Gold baked potatoes
Here's how to transform humble potatoes into restaurant-worthy masterpieces with crispy skins and fluffy interiors.
Prep and Season the Potatoes
Preheat your oven to 425°F with a rack positioned in the lower third. Scrub the 4 whole Yukon Gold potatoes clean under cold water, then pat them completely dry with paper towels. This step is crucial—any moisture will prevent that perfect crispy skin.
Using a fork, pierce each potato all over with several deep holes. This allows steam to escape during baking, preventing them from bursting. Place the potatoes on a rimmed baking sheet and drizzle evenly with the 1 tablespoon extra-virgin olive oil. Rub the oil into the skins, then sprinkle evenly with the 1.5 teaspoons diamond crystal kosher salt and 0.5 teaspoon freshly ground black pepper. Toss gently to coat all surfaces.
Create the Herb-Butter Mixture
While the oven preheats, prepare the herb butter by combining the 0.5 cup unsalted butter (cold, in cubes) with the 2 tablespoons finely chopped fresh rosemary and 1 tablespoon finely chopped fresh thyme leaves in a small bowl. Add the 3 minced garlic cloves and mix until evenly distributed. The butter should soften slightly but remain cool to the touch.
This aromatic blend is what elevates these potatoes from ordinary to extraordinary. The cold butter ensures it melts beautifully during baking, while the fresh herbs infuse every bite with vibrant flavor. If using dried herbs, reduce to half the amount but don't substitute—the fresh variety makes all the difference.
Bake Until Golden and Fluffy
Bake the potatoes for 45-50 minutes until they feel light when lifted and the skins are deep golden brown in spots. I like to rotate the baking sheet halfway through for even browning. The internal temperature should reach 205-210°F when tested with an instant-read thermometer.
Don't be tempted to open the oven door early—this causes temperature fluctuations that can lead to uneven cooking. You'll know they're done when they feel hollow when tapped gently on the bottom. The skins should be crispy enough to resist gentle pressure, while the insides will be fluffy and tender.
Serve with Herb Butter and Toppings
Transfer the potatoes to a serving platter and let them rest for 5 minutes before serving. Using a sharp knife, cut each potato in half lengthwise and fluff the interiors gently with a fork. Spoon the herb butter mixture generously over each half, letting it melt into the fluffy centers.
Top each potato with 2 tablespoons chopped fresh chives and 1 tablespoon crispy bacon bits, dividing the amounts evenly. The contrast of crispy bacon with creamy herb butter creates a perfect balance of textures. Serve immediately with an extra bowl of the herb butter on the side for those who want more.
Finish with Sour Cream (Optional)
For the ultimate presentation, dollop each potato half with 2 tablespoons sour cream, dividing the 0.5 cup evenly. The cool, tangy cream cuts through the richness of the herb butter while adding a luxurious finish. Garnish with an additional sprinkle of chopped chives for freshness and visual appeal.
These potatoes should be served immediately while the skins are still crispy and the herb butter is melting beautifully. The combination of fluffy interiors, crispy skins, and aromatic herb butter makes this Martha Stewart classic well worth the effort—every bite delivers that perfect harmony of textures and flavors.
Pro Tips For Making Martha Stewart Yukon Gold Baked Potato
- Poke the Potatoes: Stick a fork in each potato before baking—this creates tiny steam vents and guarantees even cooking. I learned this the hard way when my first batch emerged with one side rock-hard and the other mushy.
- Don’t Skimp on Butter: Use at least 2 tablespoons of unsalted butter per potato, and spread it generously under the skin. The butter melts into the flesh, making the inside creamy without turning to soup. (Yes, even if you’re watching calories.)
- Roast the Herbs First: Toss the fresh rosemary and thyme with a pinch of salt and let them sit on the cutting board for 5 minutes before chopping. This softens the fibers and intensifies their flavor—no one will taste the raw, grassy bite.
- Bake at 425°F, Not Lower: The recipe might say 400°F, but 425°F gets the skin crisp and the center fluffy faster. I tested both, and the higher heat cuts baking time by 15 minutes without drying them out. (Your oven’s hot spot matters—rotate the pan halfway.)
Storing and reheating this recipe
Refrigerator Storage
If you're not serving these potatoes immediately, store them in an airtight container in the fridge for up to 3 days. Let them cool completely first to prevent condensation, which can make the skins soggy.
I like using glass Pyrex containers with tight-fitting lids—they keep the potatoes fresh and make reheating easier. Place them in the fridge within 2 hours of baking to maintain their texture. 🥔
Freezer Storage
For longer storage, these potatoes freeze beautifully for up to 3 months. Wrap each baked potato individually in heavy-duty aluminum foil (not plastic—it can make them dry). Place them in a freezer bag with all the air squeezed out to prevent freezer burn.
Label with the date and freeze flat to save space. Thaw overnight in the fridge before reheating. 🧊
Oven Reheating
To revive that crispy crust, preheat your oven to 350°F. Place the potatoes (still in their foil if frozen) on a baking sheet and heat for 15-20 minutes if refrigerated, or 20-25 minutes if frozen.
For extra crispiness, broil for 2-3 minutes at the end. I find this method preserves the texture better than the microwave. 🔥
Microwave Method
For a quick option, microwave the potatoes (unwrapped) on high for 2-3 minutes, then flip and microwave for another 1-2 minutes. Cover with a damp paper towel to help restore moisture.
The texture won't be as crispy as oven-reheated, but it's perfect for a fast meal. Add a dollop of fresh herb butter after reheating. ⚡
Reviving Crust Tips
If your reheated potatoes lose their crispiness, don't worry—you can fix it! Place them under a broiler for 1-2 minutes or sprinkle with a little water and cover with foil for 5 minutes to steam, then broil again.
The key is high heat to restore that golden, crackling exterior. A pinch of salt helps too—it enhances the crust's texture. 💡
Topping Refresh
After reheating, refresh the toppings to keep things exciting. Warm the herb butter in a small saucepan over low heat with a splash of water, then spoon it back over the potatoes.
Add fresh toppings like crispy bacon bits or chives right before serving—they add freshness and visual appeal. A drizzle of truffle oil takes it to the next level. 🌟
Nutrition facts
Frequently asked questions
Why do these potatoes need to be pierced before baking?
Piercing the potatoes releases steam buildup during baking, preventing them from bursting. This technique also helps the skins crisp evenly while keeping the insides fluffy. Without piercing, the pressure from steam can cause uneven cooking or even explosions in the oven!
Can I use dried herbs instead of fresh?
Yes, but reduce the amount to half—1 tablespoon dried rosemary and 0.5 tablespoon dried thyme instead. Fresh herbs add vibrant flavor, but dried works in a pinch. For best results, crush dried herbs between your fingers to release their aromatic oils before mixing with butter.
How do I know when the potatoes are done?
They're ready when the skins are deep golden brown with crisp spots and the internal temperature reaches 205-210°F. Tap the bottom gently—they should feel light and hollow. If you don't have a thermometer, cut one open: the flesh should be fluffy and tender, not hard.
What's the best way to make these ahead of time?
Bake them up to 2 days ahead and store in an airtight container. Reheat in a 350°F oven for 15 minutes (covered with foil) to restore moisture, then broil 2 minutes for crispiness. For extra flavor, warm fresh herb butter before serving.
Can I substitute Yukon Gold potatoes?
Russet potatoes work, but they're starchier and won't be as creamy. Red or fingerling potatoes are too small—stick with Yukon Gold for that signature fluffy texture. If you must substitute, choose a waxy variety like red potatoes (though they won't crisp as well).