Roasted New Potatoes with Lemon Horseradish
Brighten up your table with these irresistible Roasted New Potatoes with Lemon Horseradish! This simple yet elevated side dish pairs crispy, golden-brown new potatoes with a bold, zesty dressing made from fresh lemon juice, tangy horseradish, and a touch of Dijon mustard. Roasted to perfection in just 30 minutes, these potatoes are then tossed in the vibrant dressing while still warm, allowing them to soak up every ounce of flavor. Finished with a sprinkle of fresh parsley, this recipe is perfect for weeknight dinners or as a show-stopping accompaniment to your next dinner party. Packed with robust flavors and a delightful crunch, these potatoes are sure to become a favorite addition to your rotation of quick, crowd-pleasing side dishes.
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Recipe Information
Ingredients
- 1.5 pounds new potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1.5 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley
- 2 small garlic cloves
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.
Wash the new potatoes thoroughly and pat them dry. Cut any larger potatoes in half so all pieces are roughly the same size for even cooking.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, kosher salt, and black pepper to coat evenly.
Spread the potatoes out in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Roast the potatoes in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
While the potatoes are roasting, prepare the lemon horseradish dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, prepared horseradish, Dijon mustard, and minced garlic cloves until smooth. Adjust seasoning with additional salt or pepper, if desired.
Finely chop the fresh parsley and set aside.
When the potatoes are finished roasting, transfer them to a large serving bowl while still warm.
Drizzle the lemon horseradish dressing over the roasted potatoes and toss gently to coat evenly.
Sprinkle the chopped parsley over the top as a garnish and serve immediately.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.6 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3000 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
