RECIPE

Roasted Fingerling Potatoes with Horesradish Gremolata

Name: Roasted Fingerling Potatoes with Horesradish Gremolata
Cook time: 1 h
Yield: 4-6

Recipe Created For

Square Casserole

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

2 lbs (900 g) fingerling potatoes, halved lengthwise
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) rosemary, chopped
1 tbsp (15 ml) thyme, chopped
1 tbsp (15 ml) tarragon, chopped
½ lemon, juice onlySalt and pepper

Horseradish Gremolata

¼ cup (60 ml) flat-leaf parsley leaves, chopped
1 tbsp (15 ml) tarragon, chopped
1 tbsp (15 ml) store-bought horseradish or chopped fresh horseradish
1 tbsp (15 ml) olive oil
1 garlic clove, chopped
Zest of 1 lemon
½ lemon, juice only
Salt and pepper

Elevate your traditional potato recipes and serve up our delicious Roasted Fingerling Potatoes with Horseradish Gremolata! The combination of rosemary, thyme and tarragon is sure to inspire, complimenting the fingerling potatoes and gremolata wonderfully.

The Round Dutch Oven can be used for this recipe, exposing the potatoes to a consistent heat source, providing even heat distribution. This iconic piece of cookware comes equipped with a tight-fitting lid and thick enamelled cast iron walls, ensuring the potatoes are cooked completely through before topping them off with the herbs.

Our Roasted Fingerling Potatoes with Horseradish Gremolata is a great side dish and can be used to compliment main courses of all sizes. Whether you are having friends and family over for the holidays, or simply want a hassle-free weeknight side dish, we have you covered. This recipe takes just under an hour to prepare, serving between four and six people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

INGREDIENTS

2 lbs (900 g) fingerling potatoes, halved lengthwise
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) rosemary, chopped
1 tbsp (15 ml) thyme, chopped
1 tbsp (15 ml) tarragon, chopped
½ lemon, juice onlySalt and pepper

Horseradish Gremolata

¼ cup (60 ml) flat-leaf parsley leaves, chopped
1 tbsp (15 ml) tarragon, chopped
1 tbsp (15 ml) store-bought horseradish or chopped fresh horseradish
1 tbsp (15 ml) olive oil
1 garlic clove, chopped
Zest of 1 lemon
½ lemon, juice only
Salt and pepper

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 425°F (220°C). Toss the potatoes with the oil, herbs and lemon juice in a square casserole; season with salt and pepper. Roast in the oven, tossing halfway through, until the potatoes are golden brown and tender when pierced with a knife, 40 to 45 minutes.

Meanwhile prepare the gremolata: In a bowl, combine all of the ingredients. Season with salt and pepper to taste.

Remove the potatoes from the oven and cover with the lid to keep warm. When ready to serve, garnish with the herb topping.