These roasted smashed potatoes show off all the goodness of russets: fluffy insides surrounded by shatteringly crisp skin. The easy horseradish sauce topping adds a delicious flavor boost.

Amy Thielen
Source: EatingWell Magazine, December 2019


Ingredient Checklist


Instructions Checklist
  • Combine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30 to 40 minutes. Drain (discard the bay leaves and rosemary) and let the potatoes stand until cool enough to handle, about 15 minutes.

  • Position a rack in lower third of oven; preheat to 450 degrees F.

  • Combine butter and oil in a small bowl. Pour half onto a large rimmed baking sheet. Add onion and toss to coat. Halve the potatoes lengthwise and place them cut-side down on the baking sheet. Smash the potatoes gently with the bottom of a jar. Brush with the remaining butter mixture and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Roast the vegetables until browned on the bottom, 25 to 30 minutes. Turn over and season with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Roast until dark golden brown, 15 to 20 minutes more.

  • Meanwhile, to prepare sauce: Combine parsley, chives, dill, horseradish, garlic and salt in a food processor. Process until finely chopped. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar and cayenne; pulse until smooth.

  • Serve the potatoes with the sauce.


Tip: Prepared horseradish packs a distinct, pungent aroma. This condiment is made from grated horseradish root, salt and vinegar. Look for it in the produce section next to salad dressings. You can also grate fresh horseradish root--a perennial from the same family as mustard and wasabi--if you can find it.

Nutrition Facts

245.6 calories; protein 4.9g 10% DV; carbohydrates 27.8g 9% DV; exchange other carbs 2; dietary fiber 2.5g 10% DV; sugars 4.9g; fat 13.4g 21% DV; saturated fat 5.6g 28% DV; cholesterol 24mg 8% DV; vitamin a iu 1066.7IU 21% DV; vitamin c 24mg 40% DV; folate 48.2mcg 12% DV; calcium 101.4mg 10% DV; iron 1.7mg 10% DV; magnesium 42.2mg 15% DV; potassium 666.8mg 19% DV; sodium 352.3mg 14% DV; thiamin 0.1mg 14% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Worth the time it takes to prepare them. I boiled the potatoes a little too long instead of al dente. That added some moisture to the roasting process and some of the skin stuck to the pan. However!!!!!................................the end result with the sauce was absolutely phenomenal. My guests begged to take any left overs home. I would make this again without reservation. THE BEST potato recipe ever!!!! Read More