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Roasted Fingerling Potatoes with Horseradish Cream & Fresh Dill
- 2 lbs mixed fingerling potatoes
- 2 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 Tbsp chopped fresh dill, plus more for garnish
- 1 cup sour cream, greek yogurt, or a combination
- 1-2 Tbsp prepared horseradish, or to taste
Preheat the oven to 425°F. Wash, dry and halve or quarter the fingerling potatoes depending on size, so that pieces are fairly uniform in size for even cooking. Lightly oil a large baking sheet or roasting pan. In a large bowl, combine the potatoes with the olive oil and sprinkle lightly with the kosher salt and ground pepper. Toss to coat evenly and arrange in a single layer on the baking sheet. Roast for 30-40 minutes, turning occasionally for even cooking until the potatoes are tender when pierced with a knife. While the potatoes are roasting, prepare the horseradish cream. Combine the sour cream or yogurt/sour cream combination, with the horseradish and mix well. Season to taste with salt and pepper, add fresh dill and allow to sit for at least 15 minutes for flavors to develop. When the potatoes are done, transfer to a serving bowl or pla tter. Sprinkle with additional fresh dill if desired and serve with the horseradish cream as a dipping sauce.
