OVEN ROASTED HORSERADISH DIJON POTATOES
These gluten-free crispy Oven Roasted Horseradish Dijon Potatoes are a super tasty and convenient side dish. Made with just a few ingredients, you won't believe how delicious these are!
Provided by Megan Ancheta
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Place the mini red potatoes in a large mixing bowl.
- Add the olive oil, dijon mustard, fresh grated horseradish, fresh rosemary, garlic powder, sea salt, and ground pepper.
- Toss to thoroughly coat the potatoes in the mixture.
- Place the potatoes in a single layer on a large baking sheet.
- Bake for 45 minutes, or until the potatoes are golden brown, stirring once every 15 minutes. Serve immediately, and garnish with more fresh grated horseradish.
HORSERADISH ROAST POTATOES
Provided by Erica
Number Of Ingredients 6
Steps:
- Heat oven to 400F.
- Put the potatoes on a rimmed bake sheet. Drizzle with the oil and sprinkle over the horseradish, salt, and pepper. Toss the potatoes to coat and evenly distribute horseradish and seasonings.
- Bake at 400F for 20-25 minutes or until potatoes are toasty and cooked through. Sprinkle over the parsley and serve. Yield: 4 servings.
ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD
Categories Mustard Potato Side Roast Vegetarian Horseradish Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Brush 2 large baking sheets with oil. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper. Spread potatoes on sheets in single layer. Roast until almost tender, about 30 minutes.
- Meanwhile, combine horseradish, mustard and butter in bowl. Spoon half of mixture over potatoes; toss well. Roast potatoes 15 minutes. Toss potatoes with remaining mustard mixture. Roast until very tender, tossing occasionally, about 10 minutes. Transfer to bowl and serve.
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE
Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you'd need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish's peppery punch with tangy sour cream and fresh herbs.
Provided by Joan Nathan
Categories dinner, casseroles, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
- Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
- Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
- Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 698 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED NEW POTATOES WITH LEMON HORSERADISH
Delish! Especially good with beef. Can be made in oven or microwave! If you can't find the small new potatoes, use red potatoes and cut into wedges or thick slices.
Provided by Charmie777
Categories Lemon
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350º.
- In 2 quart casserole melt butter in oven 3-4 minutes.
- Stir in salt, pepper, horseradish and lemon juice.
- Stir in potatoes until well coated.
- Cover; bake for 55-65 minutes or until potatoes are fork tender.
- Garnish with lemon slices and sprinkle with parsley.
- MICROWAVE: In 2 quart casserole melt butter on HIGH 50 to 60 seconds.
- Stir in salt, pepper, horseradish and lemon juice.
- Stir in potatoes.
- Cover; Microwave on HIGH, stirring after half the time, until potatoes are fork tender (10-12 minutes).
- Let stand 5 minutes.
- Garnish with lemon slices and sprinkle with parsley.
HORSERADISH CRUSTED ROASTED POTATOES
I just love roasted potatoes and horseradish. This recipe combines them both!!! Great with roast beef.
Provided by Charmie777
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400º.
- Slice potatoes 1/2-inch thick.
- Boil in salted water to cover until just tender. About 10 minutes
- Drain and arrange overlapping lightly in a sprayed shallow 1 1/2 quart baking dish. Stir mustard and horseradish together and blend in oil.
- Spoon evenly over potatoes, try to get some between layers.
- Sprinkle with parmesan and bake 30 to 40 minutes or until golden and crusty.
Nutrition Facts : Calories 254, Fat 13.6, SaturatedFat 1.7, Cholesterol 3.7, Sodium 902.2, Carbohydrate 29.5, Fiber 3.4, Sugar 3.1, Protein 5.1
SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA
These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.
Provided by Tara Parker-Pope
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams
NEW POTATOES WITH FRESH HORSERADISH SAUCE (VEGAN)
This'll clear your air passages! From Vegetarian Times. Okay to use prepared horseradish but fresh horseradish root is highly recommended with this recipe if you want to experience the experience.
Provided by COOKGIRl
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
- In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
- Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
- Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
- Adjust seasoning. Garnish with fresh chives. Serve hot.
Nutrition Facts : Calories 163.9, Fat 0.3, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 36.2, Fiber 3.9, Sugar 2.4, Protein 4.3
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