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Roasted Fingerling Potatoes With Horseradish Dressing

These potatoes were delectably good. The dressing punches through with incredible flavour that is a perfect balance of creamy, savoury, spicy goodness. I’ve made them with both sour cream and non-dairy tofu sour cream – both turned out great. Give them a try as a side dish that may just steal the thunder from your main.


Roasted Fingerling Potatoes With Horseradish Dressing

Adapted from Earth to Table: Seasonal Recipes from an Organic Farm

Serves: 4


2 pounds fingerling potatoes
3 tablespoon extra-virgin olive oil
3 tablespoon dry white wine
1 tablespoon fresh thyme leaves
1 teaspoon salt
2 bunches watercress, trimmed


1/4 cup extra-virgin olive oil
1/4 cup sour cream
2 tablespoon red wine vinegar
1 tablespoon prepared horseradish
Salt and freshly cracked black pepper


  1. Preheat oven to 450 degrees 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 very tender, about 30 minutes.
  2. Prepare the dressing: In a large bowl, whisk together oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper.
  3. Add warm potatoes to dressing and toss to coat. Divide among 4 plates and top each with a handful of watercress.