*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Hubs and I loved these! It's such a treat when I find a recipe that truly stands out from the ordinary! I found the tiniest Yukon potatoes which were particularly attractive on the plate. The recipe is just perfect as is, although the next time I make these I might try a little more horseradish for just a bit more kick. For presentation and a bit of color I sprinkled some finely chopped parsley over the top, but fresh minced chives would be equally good. Just delicious!
I was surprised how good these were. My husband even had seconds. The horseradish takes on a sweet taste and the lemon is very mild. I used low fat marg. to save on calories. Will definitely make again.
Different and delicious! I cut any larger potatoes in half. Needed to increase the cooking time slightly. Recommend you stir the potatoes halfway through the cooking time to baste them in this delicious sauce!
These little potatoes took FOREVER to bake and my sauce ended up burning. So once they were just about done I transferred the potatoes to a new dish and remade the sauce and put them back into the oven. Next time I'll definitely take the advice of other reviewers and cook them in the microwave first and then the oven. The end result however was wonderful. Everyone really loved this dish!
I've made this a number of times and everyone loves it. Since I usually have them on hand I use medium sized red potatoes quartered and boiled for 15-20 minutes and then just top with the sauce. Simple and packed with flavor.
Wonderful. The flavor is very unique. Use real butter - margarine doesn't taste as good. Recipe says you can just make the sauce and pour over cooked potatoes, but I wouldn't recommend it. The sauce really needs the hour in the oven for the flavors of the horseradish and lemon to soften and blend. I've made this three times and will make it many more, I'm sure!