Roasted New Potatoes with Lemon Horseradish Butter
Small red potatoes roasted in horseradish-spiked butter with lemon juice, then finished with fresh lemon slices and parsley. The potatoes are partially peeled in a decorative band, creating visual contrast while keeping them intact. Tangy horseradish complements the buttery richness and bright citrus notes.
Ingredients
- ¼ cup butter, —
- 1 tablespoon prepared horseradish, —fresh horseradish root1 tablespoon prepared equals about 2 tablespoons fresh gratedintensity varies
use freshly grated for sharper bite
Full guide → - 2 teaspoons lemon juice, —
- ½ teaspoon salt, —
- ⅛ teaspoon pepper, —
- 12 small new red potatoes, unpeeled except for 1/2-inch strip around center of each
- 1 small lemon, cut into 6 (1/4-inch) slices, halved
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat oven to 350°F.
- 2
Melt butter in a 2-quart casserole in the oven.
- 3
Stir horseradish, lemon juice, salt, and pepper into the melted butter.
- 4
Add potatoes and stir until well coated.
- 5
Cover and bake until potatoes are fork tender.
- 6
Garnish with lemon slices and sprinkle with parsley.
Tips
The decorative peel strip helps potatoes retain shape and adds visual appeal during cooking.
Good to Know
Refrigerate covered up to 3 days. Reheat gently in oven at 325°F.
Prepare potatoes (peel strip and coat with butter mixture) up to 4 hours ahead. Cover and refrigerate, then bake as directed, adding 5-10 minutes to baking time.
Serve warm as a side dish with roasted meats or fish.
Common Mistakes
Do not fully peel potatoes to avoid them falling apart during cooking and baking.
Do not skip the butter coating to avoid dry, unflavorful potatoes.
Substitutions
Dairy-Free Swaps
General Alternatives
use freshly grated for sharper bite
Full guide →