Roasted Potatoes With Horseradish Aioli Recipe

Name: Roasted Potatoes With Horseradish Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POTATOES:; 1-1/2 pound Tiny Red Potatoes, Cut In Cubes Or Quartered; 1-1/2 Tablespoon Extra Virgin Olive Oil; 1 teaspoon Garlic, Minced; 1 teaspoon Parsley, Chopped; FOR THE HORSERADISH AIOLI:; 1/2 teaspoons Fresh Horseradish; 1/2 cups Mayonnaise; 1 Tablespoon Lemon Juice; 1 clove Garlic, Minced; Salt And Pepper, to taste

Servings: persons

FOR THE POTATOES:
1-1/2 pound Tiny Red Potatoes, Cut In Cubes Or Quartered
1-1/2 Tablespoon Extra Virgin Olive Oil
1 teaspoon Garlic, Minced
1 teaspoon Parsley, Chopped
FOR THE HORSERADISH AIOLI:
1/2 teaspoons Fresh Horseradish
1/2 cups Mayonnaise
1 Tablespoon Lemon Juice
1 clove Garlic, Minced
Salt And Pepper, to taste

1
For the potatoes:
2
Preheat oven to 400 F. Add potatoes onto a large rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic. Toss to combine (I usually just use my hands) and spread in an even layer. Place in the oven and cook for 30 minutes.
3
Take pan out of the oven and sprinkle with chopped parsley and salt and pepper to taste. Drizzle with horseradish aioli or serve it on the side. Serve immediately.
4
For the aioli:
5
Add horseradish, mayonnaise, lemon juice and garlic to a small bowl. Whisk to combine. Add salt and pepper to taste.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE POTATOES:, 1-1/2 pound Tiny Red Potatoes, Cut In Cubes Or Quartered, 1-1/2 Tablespoon Extra Virgin Olive Oil, 1 teaspoon Garlic, Minced, and more.

Yes, Roasted Potatoes With Horseradish Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potatoes With Horseradish Aioli

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