Description
You can’t go wrong with a side dish of crunchy outside, tender inside, oven roasted potatoes topped with a horseradish sauce.
Ingredients
Scale
Roasted Potatoes
- 1.5 pounds tiny red potatoes, cut in cubes or quartered
- 1½ tablespoons extra virgin olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon parsley, chopped
- salt and pepper to taste
Horseradish Aioli
- ½ teaspoon fresh horseradish
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- salt and pepper to taste
Instructions
Roasted Potatoes
- Preheat oven to 400 degrees.
- Add potatoes to a baking sheet.
- Drizzle with olive oil and sprinkle with garlic. Toss to combine (I usually just use my hands).
- Place in the oven and cook for 30 minutes.
- Take out of the oven and sprinkle with chopped parsley and salt and pepper to taste.
- Drizzle with horseradish aioli or serve it on the side. Serve immediately.
Horseradish Aioli
- Add horseradish, mayonnaise, lemon juice and garlic to a small bowl. Whisk to combine
- Add salt and pepper to taste.
- Category: Side