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Worcestershire Potatoes


Sometimes Grandma gave the potato skins a subtle herb flavor that went especially well with beef entrees. She sprinkled a little crushed dried rosemary or dried thyme on the skins along with the kosher salt. She prepared half the potatoes this way, and left the other half plain for the children.

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  • 12 small to medium baking potatoes
  • 3 to 4 tablespoons Worcestershire sauce, divided
  • 4 tablespoons butter, melted
  • 1 tablespoon kosher salt


Servings 12
Adapted from


Step 1

1.Preheat the oven to 350ºF.

2.Scrub potatoes and pat dry. Let stand until completely dry.

3.Brush the potatoes with half of the Worcestershire sauce. Arrange on a baking sheet. Bake potatoes for 30 minutes.

4.Brush the potatoes with the remaining Worcestershire sauce. Bake for 30 minutes.

5.Brush the potatoes with butter. Sprinkle with the kosher salt.

6.Bake the potatoes until cooked through and browned and crusty on the outside, about 10 minutes. Serve immediately with sour cream and chives, if desired.

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