Horseradish and Mustard Roasted Potatoes

We are big fans of roasted root vegetables, as you've probably already ascertained. At the top of the list are usually potatoes. We have a distinct fondness for roasted potato recipes - this one is second only to rosemary roasted potatoes.  It originally came from Bon Appetit and you can still find it on the epicurious website.  Now, if you're thinking that horseradish is way too potent and you wouldn't like this dish, you will be in for a big surprise. Roasting horseradish takes away that pungent, eye-watering flavor.  It becomes mild and all the heat goes out of it.  Fair warning, though, if you buy a horseradish root and are grating it - it will probably be eye watering!  It affects me in the same way onions do, but it is so worth it that I don't mind shedding a few tears.


Horseradish and Mustard Roasted Potatoes

Ingredients

• 3 pounds red potatoes, cut into 3/4" cubes (you can leave the skin on)
• 2 Tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup coarse-grain mustard (you want one where the mustard seeds are  almost whole)
• 1/4 cup butter
• 2/3 cup grated fresh horseradish

If you can't get fresh horseradish, you could substitute the bottled stuff, but it won't be nearly as good.  If you are using the bottled stuff make sure you get the bottle that only contains horseradish, sometimes called "extra-strong".  Do not get the "creamed" verison whatever you do.  Fresh horseradish root has to be peeled before grating.  I grate it on a medium-sized cheese grater with a few gratings from the large-sized portion of the cheese grater for variety.

If you like sweet potatoes - substitute 1/2 or 1/3 of the red potatoes with sweet potatoes.  You will love it.

Preparation

Choose small potatoes or cut larger ones into 3/4" dice.  Toss potatoes with oil, season with salt and pepper, and roast at 400 degrees for 30 minutes. If you prefer your potatoes crisp - make sure you have plenty of room in the roasting pan.  If they are all piled on top of each other they will not crisp well. I use a heavy-gauge baking sheet (known as a half-sheet pan in the industry - you can get these at any restaurant supply store). If you were only making half the recipe they will fit into a 13x9 baking dish.

Combine horseradish, mustard, and butter.  Take potatoes out after 1/2 hour and pour half the horseradish mixture over.  Stir and roast for 15 minutes.  Pour the rest of horseradish mixture over potatoes, stir and roast 15 minutes more (or more if you like crispier potatoes).  Serve immediately and try not to eat the entire dish.  It's supposed to serve 8, but in our house it probably only serves 4.