New Potatoes With Lemon Horseradish Recipes

Steps:

• Heat oven to 350º.
• In 2 quart casserole melt butter in oven 3-4 minutes.
• Stir in salt, pepper, horseradish and lemon juice.
• Stir in potatoes until well coated.
• Cover; bake for 55-65 minutes or until potatoes are fork tender.
• Garnish with lemon slices and sprinkle with parsley.
• MICROWAVE: In 2 quart casserole melt butter on HIGH 50 to 60 seconds.
• Stir in salt, pepper, horseradish and lemon juice.
• Stir in potatoes.
• Cover; Microwave on HIGH, stirring after half the time, until potatoes are fork tender (10-12 minutes).
• Let stand 5 minutes.
• Garnish with lemon slices and sprinkle with parsley.

Steps:

• Put the potatoes in a large pot and cover with cold water by 1 inch; season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 20 to 25 minutes.
• Meanwhile, combine the milk, horseradish and a pinch of salt in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the horseradish is tender and infuses the milk, about 10 minutes (it's OK if the mixture looks curdled). Cover to keep warm.
• Drain the potatoes well, then return to the pot over low heat. Cook until the excess liquid evaporates, 1 to 2 minutes. Add the sour cream and butter and smash with a potato masher until the butter is melted and the potatoes are mostly smooth but with some chunks. Mash in the milk mixture and parsley until creamy; season with salt and pepper. If the potatoes still seem thick, add more warm milk as needed. Transfer the potatoes to a serving dish.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
• Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Steps:

• In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
• Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
• Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
• Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.

Steps:

• Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

Steps:

• Scrub the potatoes if they look dirty. Slice the potatoes on a mandoline or with a knife, about 1/8" thick.
• Preheat oven to 350°F.
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, garlic, horseradish, lemon juice and lemon zest. Place potatoes in dish and toss to coat with butter mixture.
• Bake uncovered in preheated oven for 30-40 minutes, or until potatoes are tender and browned, basting halfway through. Sprinkle with chopped parsley before serving.

Steps:

• NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
• In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
• Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
• Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
• Adjust seasoning. Garnish with fresh chives. Serve hot.

Steps:

• Preheat oven to 350°F. Melt butter in oven in 2-quart casserole (3 to 4 minutes). Stir in horseradish, lemon juice, salt and pepper. Stir in potatoes until well coated with butter.
• Cover; bake for 55 to 65 minutes or until potatoes are fork tender. Garnish with lemon slices and sprinkle with parsley.
• MICROWAVE DIRECTIONS: Melt butter on HIGH in 2-quart casserole (50 to 60 seconds). Stir in horseradish, lemon juice, salt and pepper. Stir in potatoes until well coated with butter. Cover; microwave on HIGH, stirring after half the time, until potatoes are fork tender (10 to 12 minutes). Let stand 5 minutes. Garnish with lemon slices and sprinkle with parsley.