This recipe came to mind originally as a parsnip dish. The sweetness of the parsnip plus the bite of the horseradish just sounded right to me. So, on batch one I peeled and sliced the parsnips into french fry sized pieces, and tossed them all in olive oil, spices and horseradish. While I like the sinus crushing power of fresh horseradish, I know most people prefer a slightly mellower flavor, so I kept the horseradish to just a mere tablespoon. Because I usually put horseradish in dips and spreads (or pair it with something sharp like vinegar or mustard), I hadn't realized how much horseradish mellows in the oven. So, while batch one made some tasty parsnips, the horseradish wasn't even noticeable.

While I still think that this dish would taste great with parsnips (or sweet potatoes), I used up all my parsnips on batch one and was obliged to move on to potatoes. It was a good move, because batch two was mighty tasty (even the leftovers taste good with ketchup and mustard, as the empty bowl next to my computer can attest to). The horseradish definitely comes through in this variation, but could even stand to take more horseradish, if you are inclined toward mighty flavors.


Roasted Horseradish Potatoes

6 large red potatoes (about 3 lbs)
4 tbs jarred horseradish
1 tbs olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

1) Preheat your oven to 450° F. Oil a large baking sheet pan.

2) Chop the potatoes (skin on) into roughly equal bite sized pieces. Mix in a large bowl with the rest of the ingredients

3) Spread potatoes out on the prepared pan and roast for 20-30 minutes, until fork tender. Enjoy!