Thursday, March 8, 2012

Crispy Horseradish Potatoes

As promised, this is one of those side dishes that accompanied my roast chicken Oscar night fiasco. I was telling people at work about these potatoes and have already been asked for the recipe. A colleague of mine made them this week (minus the horseradish) as comfort food for her sick kids. Horseradish is a pretty "grown up" taste but I think it is what makes this recipe.

Kevin and I leave on Saturday for a March break trip to a town called Menton. Menton is just outside of Nice on the French Riviera. We did a home exchange a few years ago and have one week "banked" at this condo in France. We are cashing in. As of now the weather looks fantastic for strolling, sipping cappuccinos in the morning and wine in the evening...ok maybe afternoon too...we're on vacay after all!  I've scouted out some local specialities and hope to bring back some interesting recipe ideas...Nicois salad anyone?

The pictures of these potatoes are not the best, but I was so hungry I just wanted to scraf them down!

Adapted from The Pioneer Woman
Preheat oven to 425 degrees
20 new potatoes
2 tbsp. olive oil
1/4 cup olive oil
2 tbsp. horseradish

Fill a pot with cold water and add potatoes. Boil potatoes until they are cooked through (~15 minutes).
While potatoes are boiling add 2 tbsp. of olive oil to cookie sheet to coat evenly. Whisk the 1/4 cup olive oil and horseradish together.

Once potatoes are cooked, place them on the cookie sheet. With a potato masher, mash each potato once (just enough to expose the insides). Brush each potato with the horseradish olive oil mixture. Place in the oven and bake for ~ 20 minutes or until tops are golden brown.


  1. I've made this exact recipe, but "salt and malt vinegar" instead of horseradish. Delish. But I love horseradish, so I'll have to give this version a try!

  2. Dirt dog, I am just seeing your comment now!