Easy Horseradish Roasted Potatoes Recipe

Introduction

Easy Horseradish Roasted Potatoes are a flavorful twist on a classic side dish. With golden California yellow potatoes tossed in horseradish, garlic, and fresh herbs, this recipe delivers a perfect balance of tangy, savory, and fresh flavors. Ideal for any meal, these potatoes roast to crispy, tender perfection with a bright lemony finish.

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

Tips & Variations

• For extra crispiness, soak the potato wedges in cold water for 30 minutes before roasting and pat dry thoroughly.
• Substitute fresh horseradish for prepared for a more pungent kick if desired.
• Add a sprinkle of smoked paprika or cayenne pepper for a spicy variation.
• Green olives can be used instead of ripe olives for a different flavor profile.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispness. Avoid microwaving to keep them from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon gold or red potatoes work well too. Just adjust roasting time as needed depending on size and variety.

Is prepared horseradish very spicy?

Prepared horseradish has a tangy and slightly spicy flavor, but it’s milder than fresh horseradish root. You can adjust the amount used to suit your taste.

Easy Horseradish Roasted Potatoes Recipe

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★★★★★

4.7 from 95 reviews

These Easy Horseradish Roasted Potatoes feature tender California yellow potatoes roasted to perfection with a tangy horseradish and garlic coating, enhanced by fragrant parsley, ripe olives, and bright lemon zest and juice. They are a flavorful and vibrant side dish that’s simple to prepare and perfect for any meal.

• 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

Scale 1x2x3x

Potatoes & 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 & Olive Mixture

• 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 Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cut and Toss Potatoes: Cut the potatoes in half lengthwise, then slice each half into thick wedges. Place the potato wedges in a large bowl and drizzle with extra virgin olive oil. Toss quickly to coat the potatoes evenly with the oil.
3. Add Horseradish and Seasonings: Add prepared horseradish, smashed garlic cloves, freshly cracked black pepper, and kosher salt to the bowl. Toss everything together again, making sure the potatoes are evenly coated with the flavorful mixture.
4. Arrange and Roast Potatoes: Spread the coated potato wedges into a single layer on the prepared baking sheet, placing each wedge with a cut side down. Roast in the preheated oven for 35-40 minutes, or until the potatoes are tender and golden brown.
5. Prepare Herb and Olive Mixture: While the potatoes are roasting, combine the chopped parsley, roughly chopped ripe olives, and lemon zest in a small bowl. Pour in half of the lemon juice and toss to blend the flavors together.
6. Toss Roasted Potatoes with Herb Mixture: When the potatoes are done, remove them from the oven and immediately toss them in the parsley, olive, and lemon mixture to coat them evenly.
7. Serve and Garnish: Transfer the tossed potatoes to a serving platter or bowl. Drizzle the remaining lemon juice over the top and sprinkle with a pinch of flaky sea salt for an extra burst of flavor. Serve immediately.

Notes

• For a spicier kick, increase the amount of prepared horseradish according to your taste preference.
• You can substitute kosher salt with sea salt if desired, but adjust the quantity to taste.
• These roasted potatoes pair wonderfully with grilled meats, roasted chicken, or as a vegetarian main when served alongside a salad.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to retain crispness.
• Use ripe olives for a milder flavor, or substitute with kalamata olives for a richer, tangier note.

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