When I first moved to the US in 1962, I couldn’t understand why American Jews would limit their horseradish experience to something that is spread over gefilte fish. Growing up in Uruguay – and in keeping with my parents very European customs – we would have it with all types of meat – whether steak, roast, chicken, etc. I always loved the taste of horseradish whether red, white or in sauce form. Last eve I made this dish which I found in Earth to Table by Jeff Crump and Bettina Schorman:
Roasted Potatoes with Horseradish Dressing
Peeling fingerlings potatoes is time-consuming but well worth it – they get so crisp while roasting. A little secret: The warm potatoes soak up the creamy, tangy vinaigrette beautifully.
2 pounds fingerling potatoes, peeled
3 tablespoons extra-virgin olive-oil
3 tablespoons dry white wine
1 tablespoons fresh thyme leaves
1 teaspoon salt
2 bunches watercress (about 10 ounces), trimmed
1/4 cup extra-virgin olive oil
1/4 cup sour cream
2 tablespoons red wine vinegar
1 tablespoon freshly grated
Salt and freshly cracked black pepper
Potatoes are something that I have planted in my garden at home. There is really something about digging a few potatoes from the cold earth with your hands. It is almost surprising to find them under the plant. Horseradish and potatoes have a real love for one another; try some horseradish on french fries.
Preheat oven to 450 F. In a medium bowl, toss potatoes, oil, wine, thyme and salt. Spread out in a single layer on a baking sheet and bake until tender, about 40 minutes.
Preparing the dressing
In a large bowl, whisk together oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper.
Add warm potatoes to dressing and toss to coat. Divide among 4 plates and top each with a handful of watercress.
MAKE AHEAD The dressing can be covered and refrigerated for up to 5 days.
Next time, I’ll try this with Yukon Gold potatoes, I think it’ll work well also. Enjoy, gentle reader, enjoy; I certainly did!