Easy Horseradish Roasted Potatoes
This incredibly easy side dish pairs crispy + creamy yellow potatoes with zesty horseradish,
fresh parsley, ripe green olives, extra virgin olive oil and a squeeze of lemon–all ingredients
you’ll find growing right here in the Golden State.
Ingredients
- 2 lbs California yellow potatoes
- 2 TBSP extra virgin olive oil
- 3 TBSP prepared horseradish
- 4-5 garlic cloves peeled and smashed
- ½ tsp fresh-cracked black pepper
- 1 tsp kosher salt
- ⅓ cup chopped parsley
- ½ cup ripe olives roughly chopped
- 1 lemon zested and juiced
- Flaky sea salt to garnish
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Cut the potatoes in half lengthwise, then slice into thick wedges; add to a large bowl, pour in the olive oil, and quickly toss together.
- Add the horseradish, garlic cloves, black pepper and salt, then toss again to evenly coat the potatoes. Spread into a single layer on the prepared baking sheet, turning a cut side down for each wedge. Roast until tender, 35-40 minutes.
- Meanwhile, add the parsley, ripe olives and lemon zest to a small bowl. Pour in half of the lemon juice, then toss to combine.
- Once the potatoes have cooked, remove them from the oven and immediately toss in the parsley and olive mixture. Transfer to a serving platter or bowl, then garnish with the remaining lemon juice and a pinch of flaky sea salt to serve!
Nutrition
Calories: 187kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 606mgPotassium: 713mgFiber: 5gSugar: 2gVitamin A: 333IUVitamin C: 46mgCalcium: 42mgIron: 2mg
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