When served warm with vanilla ice cream, this pineapple dish produces a delectable crisp.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh lemon juice
- 1 ½ pounds small new potatoes, unpeeled
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
- Cover and bake in preheated oven for 1 hour, or until potatoes are tender.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 763 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe with great results. I use a metal baking sheet instead of a glass casserole dish to get a char on the potatoes.
Really good! Try this with cauliflower and carrots. Add onion and garlic.
These potatoes were absolutely delicious. We really liked how the horseradish baked up nice and crusty. Yummm. Will add more horseradish next time.
everyone in my family loves this. Super flavorful!
Loved it! Never associated horse radish and potatoes. Definitely on my favorites list.
SOOO good!! I will for sure make this often.
Oh, my, THAT was wonderful! I parboiled the potatoes 5 minutes, added two bell peppers cut into 1″ squares. To the sauce, I added half a HEAD of roasted garlic cloves, mashed, and used 2T olive oil instead of 4T butter. Baked uncovered. WOW!
Nothing outstanding
Very easy to make. Used a little more horseradish in mine only because I wanted a little more bite. Great change from plain old. Went great with leftover prime rib.
My fussy hubby even liked these. I par cooked the potatoes in the microwave (2 minutes on each side), cut them in half then put them in the sauce in the refrigerator until dinnertime. I placed them cut side down on a cookie sheet. They cooked and were crispy in about 15 minutes at 425 degrees.
I made this following the recipe exactly as written and did microwave the cut potatoes a bit prior to putting them in the oven. I wish I would have made extra sauce because a lot of it evaporated during the baking. The lemon/horseradish mixture was great on the new potatoes and it was a very welcome break from the way we usually cook them. I thought the lemon flavor was a bit strong but certainly not overpowering. The baking lessened the harshness of the horseradish so those of you who might shy away from this recipe because of that don’t worry. All in all it was pretty darn good and a definite keeper.
Loved this! I used horseradish sauce instead of horseradish, and that and the butter gave these a nice creamy flavor.
Delicious if you like both lemon and horseradish!
I was not impressed by this dish and I don’t think that I will make it again. For my tastes, there was definitely too much lemon and all that butter just made them greasy. Except for cooking the potatoes on the stove top, I followed this recipe exactly. Even if that was why they were too greasy and lemony for me, I simply didn’t like this recipe. IMO, Those flavors don’t belong on potatoes.
I made it both in the oven as recommended and by boiling the potatoes first. Both are good but I think I like the boiled one best. Great recipe!
I had to increase the cooking time, but it was a nice change.
3 stars as published as it would have been much too bland, 5 stars with my changes. I doubled the horseradish and lemon to 1/4 cup each and left the butter the same. I also increased the oven temperature to 425 per my previous experiences roasting potatoes, reading this recipe I knew they’d never cook in an hour at 350. I also left them uncovered, we prefer our potatoes with a little color and crisp. Overall a decent recipe with modification that lends itself well to customization.
Great but would have added a bit more of the horseradish but very good!
Loved these! We’ll be making these again and again.
This is so easy and soooo delicious! I love horseradish, so next time I make this recipe I will increase the amount. Than you for this great recipe!
Really nice subtile flavour. I found that the cooking temp needed to be higher, at 60 min they were still really hard. I ended up cooking them for 80 min and they probably still could have used a few more min.