Easy Horseradish Roasted Potatoes Recipe

Introduction

These Easy Horseradish Roasted Potatoes offer a bright twist on a classic side dish. Tender gold potatoes are roasted with garlic and a punch of prepared horseradish, then finished with fresh herbs, olives, and lemon for a flavorful and satisfying bite.

Ingredients

• 2 lbs California yellow potatoes
• 2 TBSP extra virgin olive oil
• 3 TBSP prepared horseradish
• 4-5 garlic cloves, peeled and smashed
• ½ tsp fresh-cracked black pepper
• 1 tsp kosher salt
• ⅓ cup chopped parsley
• ½ cup ripe olives, roughly chopped
• 1 lemon, zested and juiced
• Flaky sea salt, to garnish

Instructions

1. Step 1: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Step 2: Cut the potatoes in half lengthwise, then slice each half into thick wedges. Place them in a large bowl and drizzle with olive oil. Toss quickly to coat evenly.
3. Step 3: Add the prepared horseradish, garlic cloves, black pepper, and kosher salt to the potatoes. Toss again to coat all pieces evenly.
4. Step 4: Spread the potatoes in a single layer on the prepared baking sheet, turning each wedge so a cut side rests down. Roast for 35–40 minutes, until tender and golden.
5. Step 5: While the potatoes roast, combine chopped parsley, olives, and lemon zest in a small bowl. Pour in half the lemon juice and toss to combine.
6. Step 6: When potatoes are done, remove from the oven and immediately toss with the parsley and olive mixture. Transfer to a serving dish, drizzle with remaining lemon juice, and garnish with flaky sea salt before serving.

Tips & Variations

• For a milder horseradish flavor, reduce the amount used or substitute with horseradish cream.
• Try adding other fresh herbs like thyme or rosemary for added aroma.
• If you prefer, use Kalamata olives for a richer taste or green olives for a sharper bite.
• Use Yukon Gold or fingerling potatoes as alternatives for similar texture and flavor.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to retain crispness or warm in a skillet over medium heat. Avoid microwaving to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

You can prep the potatoes and toss them with oil and seasonings up to a day ahead. Keep them refrigerated on the baking sheet covered with plastic wrap, then roast fresh before serving.

Is prepared horseradish the same as fresh horseradish root?

Prepared horseradish is grated horseradish root mixed with vinegar and other ingredients, which offers a ready-to-use, milder flavor. Fresh horseradish root is more pungent and can be used, but you may want to use less and handle carefully.

Easy Horseradish Roasted Potatoes Recipe

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4.7 from 93 reviews

A simple and flavorful recipe for Easy Horseradish Roasted Potatoes featuring golden California yellow potatoes tossed in extra virgin olive oil, prepared horseradish, garlic, and aromatic herbs, then oven-roasted to tender perfection and topped with a fresh lemon, parsley, and olive mix for a zesty and savory side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Potatoes and Seasoning

• 2 lbs California yellow potatoes
• 2 TBSP extra virgin olive oil
• 3 TBSP prepared horseradish
• 4–5 garlic cloves, peeled and smashed
• ½ tsp fresh-cracked black pepper
• 1 tsp kosher salt

Herb and Garnish Mix

• ⅓ cup chopped parsley
• ½ cup ripe olives, roughly chopped
• 1 lemon, zested and juiced
• Flaky sea salt to garnish

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cut and Toss Potatoes: Cut the potatoes in half lengthwise, then slice each half into thick wedges. Place these wedges into a large bowl, add the olive oil, and toss quickly to coat all the pieces evenly.
3. Add Flavorings: Add the prepared horseradish, smashed garlic cloves, black pepper, and kosher salt to the potatoes. Toss again thoroughly so each wedge is well coated with the mixture.
4. Arrange and Roast: Spread the potato wedges into a single layer on the prepared baking sheet, placing each wedge cut-side down. Roast in the preheated oven until the potatoes are tender and golden, about 35-40 minutes.
5. Prepare Herb Mixture: While the potatoes roast, combine chopped parsley, roughly chopped ripe olives, and lemon zest in a small bowl. Pour in half of the lemon juice and toss to combine all flavors.
6. Toss Potatoes with Herb Mix: Once the potatoes are done, remove them from the oven and immediately toss them with the parsley, olive, and lemon mixture to infuse fresh flavors.
7. Serve and Garnish: Transfer the potatoes to a serving platter or bowl. Drizzle with the remaining lemon juice and sprinkle flaky sea salt on top for a bright, finishing touch. Serve warm.

Notes

• Use California yellow potatoes or any waxy variety for best texture.
• Adjust the horseradish amount according to your heat preference.
• Make sure to roast the potatoes cut-side down to get a nice crispy edge.
• This dish pairs well with grilled meats or as part of a vegetarian meal.
• Leftovers can be reheated in the oven to maintain crispiness.

Keywords: baked potato, horseradish, roasted potatoes, side dish, lemon, garlic, parsley, olives