Tender Roasted Potatoes
From Jan/Feb 2010 Taste of Home Magazine with
Susan Burk Saginaw MI
Prep time: 10 Minutes. Bake: 35 Minutes at 400ºF
3 pounds small red potatoes, quartered
2 Tablespoons canola oil
1/3 cup prepared horseradish
1/4 cup whole grain mustard
2 Tablespoons butter, melted
In a large bowl, toss potatoes with oil.
Place potatoes on two greased baking sheets
Bake at 400ºF for 30 minutes
Meanwhile, in a small bowl, combine the horseradish, mustard and butter.
Spoon over potatoes and toss to coat.
Bake 5-7 minutes longer or until tender
Yield: 10 servings
Posted by jea MN
This was served with pork tenderloin at our dinner group and enjoyed by everyone.
The horseradish and mustard mixture can clear your sinuses but the taste was really good and not overly strong.
I cooked them in one large baking pan rather then on baking sheets. That made it easier to toss the sauce over the potatoes.
They make a good change of flavor and I think I will make them again. I used less then the 3 pounds and we had 8 servings with leftovers.
I think it would be best to have all the potatoes about the same size as some quarters were very slightly undercooked.
I would suggest you give them a try and see what you think!!! jea MN