Roasted Potatoes With Horseradish Dressing
Created by ForeverMama on March 5, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 40m
- Recipe #17724
Ingredients
- 2 pounds potatoes (fingerling potatoes, peeled)
- 3 tablespoons olive oil (extra-virgin)
- 3 tablespoons dry white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 10 ounces watercress (about 2 bunches), trimmed
- DRESSING
- 1/4 cup olive oil (extra virgin)
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly grated horseradish root
- Salt and freshly cracked black pepper
How to Make
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Step 1: Preheat oven to 450 degrees Fahrenheit. In a medium bowl, toss potatoes, oil, wine, thyme, and salt.
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Step 2: Spread out in a single layer on a baking sheet and bake until very tender, about 40 minutes.
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TO PREPARE THE DRESSING
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Step 3: In a large bowl, whisk together oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper.
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Step 4: Add warm potatoes to dressing and toss to coat. Divide among 4 plates and top each with a handful of watercress.
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Step 5: MAKE AHEAD: The dressing can be covered and refrigerated for up to 5 days.
Nutritional Facts
- Serving Size: 1 (360.2 g)
- Calories 398.5
- Total Fat - 26 g
- Saturated Fat - 4.6 g
- Cholesterol - 5 mg
- Sodium - 648.2 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 5.8 g
- Sugars - 3 g
- Protein - 4.9 g
- Calcium - 59.4 mg
- Iron - 2.2 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.2 mg