Easy Horseradish Roasted Potatoes Recipe
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.
- 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 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
- Preheat and Prepare: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper for easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
