Description
You can’t go wrong with a side dish of crunchy outside, tender inside, oven roasted potatoes topped with a horseradish sauce.
Ingredients
Units
Scale
Roasted Potatoes
- 1 1/2 lb (680 g) tiny red potatoes, cut in cubes or quartered
- 1 1/2 tbsp (22 ml) extra virgin olive oil
- 1 tsp garlic, minced
- 1 tsp parsley, chopped
- salt and pepper to taste
Horseradish Aioli
- 1/2 tsp fresh horseradish
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280