Easy Horseradish Roasted Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
