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Roasted New Potatoes with Horseradish and Mustard Recipe

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This recipe for Roasted New Potatoes with Horseradish and Mustard, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. baby red skinned potatoes, halved
2 T. vegetable oil
2/3 c. finely grated fresh horseradish
1/2 c. coarse Pommery seed or other grainy mustard
1/4 c. butter, melted

Directions:
Directions:
1. Preheat oven to 400 degrees. Brush 2 large baking sheets with oil. Toss potatoes with 2 T. oil in large bowl. Season with salt and pepper. Spread potatoes in single layer and roast 30 minutes.
2. Meanwhile, combine horseradish, mustard and butter in a bowl. Spoon half of mixture over potatoes and toss well. Roast potatoes 15 minutes more.
3. Toss potatoes with remaining horseradish mustard mixture. Roast potatoes until very tender, about 10 minutes more. Serves 8.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve these with the Spiced Pork Tenderloin and Apple Chutney. These potatoes are awesome, even if you're not a huge fan of horseradish or mustard. The flavors are very mellow once they're roasted.

 

 

 

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