Roasted Potatoes with Horseradish Dressing
By á-114543
Potatoes are something that I have planted in my garden at home. There is really something about digging a few potatoes from the cold earth with your hands. It is almost surprising to find them under the plant. Horseradish and potatoes have a real love for one another; try some horseradish on french fries.
Peeling fingerlings potatoes is time-consuming but well worth it – they get so crisp while roasting. A little secret: The warm potatoes soak up the creamy, tangy vinaigrette beautifully.
Ingredients
- 2 pounds fingerling potatoes, peeled
- 3 tablespoons extra-virgin olive-oil
- 3 tablespoons dry white wine
- 1 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 2 bunches watercress (about 10 ounces), trimmed
- DRESSING
- 1/4 cup extra-virgin olive oil
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly grated
- horseradish root
- Salt and freshly cracked black pepper
Details
Adapted from google.com
Preparation
Step 1
Preheat oven to 450 F. In a medium bowl, toss potatoes, oil, wine, thyme and salt. Spread out in a single layer on a baking sheet and bake until tender, about 40 minutes.
Preparing the dressing
In a large bowl, whisk together oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper.
Add warm potatoes to dressing and toss to coat. Divide among 4 plates and top each with a handful of watercress.
MAKE AHEAD The dressing can be covered and refrigerated for up to 5 days.
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