Prep 5 mins
Cook 20 mins
Horseradish and lemon make a delicious combo for these baby new potatoes. Simple to make! Don't let the amount of horseradish scare you off....it cooks up very subtle!
- 16 small new potatoes
- 2 tablespoons prepared white horseradish
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon salt
- 1⁄4 cup butter
- Heat water to boiling in large saucepan.
- Add whole potatoes and cook until tender, about 12-15 minutes.
- Meanwhile, in small bowl combine horseradish, lemon juice, garlic and salt.
- Mix well.
- When potatoes are done, drain.
- Cut in half.
- Melt butter over medium high heat in same saucepan used to cook potatoes.
- Add horseradish mixture, stirring well to combine and cook for about 2 minutes, stirring.
- Add potatoes, gently mix until coated.
- Serve warm.
I make and review a lot of potato dishes but this one was special. It was simple to make and tasted great. I can imagine this lovely fresh tasting sauce over any sort of steamed veggies too. In fact, we had steamed asparagus tonight, and both loved it dipped in this sauce.
I have to admit I was a bit skeptical about this recipe. I was afraid that it would be too tart for my liking. I made it anyway and was pleasantly surprised. I added creole seasonings to the butter and found the end result was slightly tart, but not overpowering and at the same time slightly sweet. I was also surprised with the tameness of the horseradish. DH and I really enjoyed this and will make it again.
Both DH and I really liked the taste. We thought it was a bit on the dry side. I plan to make again, mixing extra horseradish and lemon juice and drizzle over the potatoes when they are done. Thanks, Kelly M. for posting