Roasted Fingerling Potatoes with Sour Cream Horseradish

Roasted Fingerling Potatoes
  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 1/2 lbs. fingerling potatoes (or other very small potatoes), cut in thirds or halves
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 green onions, sliced thinly
  • 3 Tablespoons minced parsley
  • 3/4 cup sour cream
  • 3 Tablespoons prepared horseradish (more if desired)
  • Freshly ground black pepper to taste


1. Heat a heavy and large saut� pan on the stovetop until it is very hot. Add olive oil and immediately add potatoes. (It may be necessary to do this in 2 batches.) Cook over high heat until the potatoes start to brown. Pour them onto a baking sheet.

1. Season potatoes with salt and pepper.

2. Place potatoes in a 375 F oven. Stir from time to time to be sure that they cook evenly. Cook for about 30-40 minutes or until the potatoes are very crunchy and soft in the middle.

3. Meanwhile, combine green onions, parsley, sour cream, and horseradish.

4. Pour the cooked potatoes into a large bowl. Pour the horseradish sauce on top and stir to coat. Add black pepper to taste. Serve immediately.
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