Fresh Horseradish Roasted Potato Salad

1. 1

   Preheat oven to 450F. In a large bowl, combine the red and sweet potatoes, salt, pepper, and oil/fat of your choice and stir to coat well. Pour onto a jelly roll pan/cookie sheet and spread out. Roast for about 30-40 minutes on the middle rack, turning every so often until nicely caramelized. This may take you longer or shorter that my time.

2. 2

   When potatoes are done, remove from oven and let cool for about five minutes. In the meantime, grate the horseradish into the sour cream/creme fraiche and stir. Pour over the potatoes and combine well. Adjust for salt and pepper and add the dill. Serve immediately or eat it cold.

No additional tips available.