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. Source: EatingWell Magazine, December 2019

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Ingredients

Sauce

Directions

  • 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.

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  • 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.

Tips

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

246 calories; 13.4 g total fat; 5.6 g saturated fat; 24 mg cholesterol; 352 mg sodium. 667 mg potassium; 27.8 g carbohydrates; 2.5 g fiber; 5 g sugar; 4.9 g protein; 1067 IU vitamin a iu; 24 mg vitamin c; 48 mcg folate; 101 mg calcium; 2 mg iron; 42 mg magnesium;

Reviews (1)

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Rating: 5 stars
12/28/2019
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