Home Recipes Browse Recipes Horseradish Roasted Baby Red Potatoes with Rosemary
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 394 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 490 mg 20%
Total Carbohydrate 62 g 21%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 7 g
Vitamin A 0% • Iron 15%
Vitamin C 50% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Horseradish Roasted Baby Red Potatoes with Rosemary

Be the first to write a review
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

5 Lb baby red potatoes, cut into quaters
2 Tbsp extra virgin olive oil
1 Tbsp fresh Rosemary, roughly chopped
1/4 cup(s) Four J Horseradish Vinaigrette, plus 2 tbsp for tossing when cooked
1 Tsp kosher salt
1 Tsp cracked black pepper
Check All
Uncheck All
Add to List

Instructions

1
Preheat oven to 425°F.
2
In a large bowl combine red potatoes, olive oil, rosemary, horseradish vinaigrette, and salt and pepper. Toss well to combine.
3
Place potatoes on a sheet pan and roast for 35 to 45 minutes or until potatoes are very browned and crispy.
4
Remove potatoes to a serving bowl and while hot toss with another 2 tablespoons of the horseradish vinaigrette.
5
Season as needed with more salt and pepper.
6
Garnish with more rosemary or chopped chives.
Save recipe Save recipe  
Add to List Add to List View Lists
Email
Print Print

more recipes like this

Crispy Potatoes with Roasted Garlic and Rosemary
Save recipe
Roasted Potatoes With Crisp Ham And Rosemary
Save recipe

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
Terms & Conditions Review Guidelines
{{state.lastResponse.streamInfo.approvedCommentCount}} Reviews
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}
Load more reviews