Crispy Smashed Potatoes with Green Horseradish Sauce


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.

Prep Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
8 servings


  • 4 medium russet potatoes, scrubbed

  • 3 bay leaves

  • 1 sprig fresh rosemary

  • 3 tablespoons clarified butter, melted

  • 3 tablespoons grapeseed oil

  • 1 medium sweet onion, thickly sliced

  • ½ teaspoon salt, divided

  • ¼ teaspoon ground pepper, divided


  • 1 cup packed fresh parsley

  • ½ cup chopped fresh chives

  • 3 tablespoons chopped fresh dill

  • 2 tablespoons prepared horseradish (see Tip)

  • 1 clove garlic

  • ½ teaspoon salt

  • cup reduced-fat sour cream

  • cup low-fat plain yogurt

  • 2 teaspoons lemon zest

  • 2 tablespoons lemon juice

  • 1 teaspoon ground toasted coriander seeds

  • teaspoon sugar

  • Pinch of cayenne pepper


  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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 (per serving)

246 Calories
13g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1/2 potato & 1/4 cup sauce
Calories 246
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 5g 10%
Total Fat 13g 17%
Saturated Fat 6g 28%
Cholesterol 24mg 8%
Vitamin A 1067IU 21%
Vitamin C 24mg 27%
Folate 48mcg 12%
Sodium 352mg 15%
Calcium 101mg 8%
Iron 2mg 9%
Magnesium 42mg 10%
Potassium 667mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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