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Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4medium russet potatoes, scrubbed3bay leaves1sprigfresh rosemary3tablespoonsclarified butter, melted3tablespoonsgrapeseed oil1mediumsweet onion, thickly sliced½teaspoonsalt, divided¼teaspoonground pepper, dividedSauce1cuppacked fresh parsley½cupchopped fresh chives3tablespoonschopped fresh dill2tablespoonsprepared horseradish (see Tip)1clovegarlic½teaspoonsalt⅔cupreduced-fat sour cream⅔cuplow-fat plain yogurt2teaspoonslemon zest2tablespoonslemon juice1teaspoonground toasted coriander seeds⅛teaspoonsugarPinch of cayenne pepper
Cook Mode(Keep screen awake)
Ingredients
4medium russet potatoes, scrubbed
3bay leaves
1sprigfresh rosemary
3tablespoonsclarified butter, melted
3tablespoonsgrapeseed oil
1mediumsweet onion, thickly sliced
½teaspoonsalt, divided
¼teaspoonground pepper, divided
Sauce
1cuppacked fresh parsley
½cupchopped fresh chives
3tablespoonschopped fresh dill
2tablespoonsprepared horseradish (see Tip)
1clovegarlic
½teaspoonsalt
⅔cupreduced-fat sour cream
⅔cuplow-fat plain yogurt
2teaspoonslemon zest
2tablespoonslemon juice
1teaspoonground toasted coriander seeds
⅛teaspoonsugar
Pinch of cayenne pepper
DirectionsCombine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30 to 40 minutes. Drain (discard the bay leaves and rosemary) and let the potatoes stand until cool enough to handle, about 15 minutes.Position a rack in lower third of oven; preheat to 450 degrees F.Combine butter and oil in a small bowl. Pour half onto a large rimmed baking sheet. Add onion and toss to coat. Halve the potatoes lengthwise and place them cut-side down on the baking sheet. Smash the potatoes gently with the bottom of a jar. Brush with the remaining butter mixture and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.Roast the vegetables until browned on the bottom, 25 to 30 minutes. Turn over and season with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Roast until dark golden brown, 15 to 20 minutes more.Meanwhile, to prepare sauce: Combine parsley, chives, dill, horseradish, garlic and salt in a food processor. Process until finely chopped. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar and cayenne; pulse until smooth.Serve the potatoes with the sauce.TipsTip: Prepared horseradish packs a distinct, pungent aroma. This condiment is made from grated horseradish root, salt and vinegar. Look for it in the produce section next to salad dressings. You can also grate fresh horseradish root–a perennial from the same family as mustard and wasabi–if you can find it.Originally appeared: EatingWell Magazine, December 2019
Directions
Combine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30 to 40 minutes. Drain (discard the bay leaves and rosemary) and let the potatoes stand until cool enough to handle, about 15 minutes.Position a rack in lower third of oven; preheat to 450 degrees F.Combine butter and oil in a small bowl. Pour half onto a large rimmed baking sheet. Add onion and toss to coat. Halve the potatoes lengthwise and place them cut-side down on the baking sheet. Smash the potatoes gently with the bottom of a jar. Brush with the remaining butter mixture and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.Roast the vegetables until browned on the bottom, 25 to 30 minutes. Turn over and season with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Roast until dark golden brown, 15 to 20 minutes more.Meanwhile, to prepare sauce: Combine parsley, chives, dill, horseradish, garlic and salt in a food processor. Process until finely chopped. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar and cayenne; pulse until smooth.Serve the potatoes with the sauce.TipsTip: Prepared horseradish packs a distinct, pungent aroma. This condiment is made from grated horseradish root, salt and vinegar. Look for it in the produce section next to salad dressings. You can also grate fresh horseradish root–a perennial from the same family as mustard and wasabi–if you can find it.
Combine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30 to 40 minutes. Drain (discard the bay leaves and rosemary) and let the potatoes stand until cool enough to handle, about 15 minutes.
Position a rack in lower third of oven; preheat to 450 degrees F.
Combine butter and oil in a small bowl. Pour half onto a large rimmed baking sheet. Add onion and toss to coat. Halve the potatoes lengthwise and place them cut-side down on the baking sheet. Smash the potatoes gently with the bottom of a jar. Brush with the remaining butter mixture and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Roast the vegetables until browned on the bottom, 25 to 30 minutes. Turn over and season with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Roast until dark golden brown, 15 to 20 minutes more.
Meanwhile, to prepare sauce: Combine parsley, chives, dill, horseradish, garlic and salt in a food processor. Process until finely chopped. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar and cayenne; pulse until smooth.
Serve the potatoes with the sauce.
Tips
Tip: Prepared horseradish packs a distinct, pungent aroma. This condiment is made from grated horseradish root, salt and vinegar. Look for it in the produce section next to salad dressings. You can also grate fresh horseradish root–a perennial from the same family as mustard and wasabi–if you can find it.
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)246Calories13gFat28gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
