The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 20, 2009
These were mmm mmm good!! I will definitely make them again!! No changes necessary to this recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 11, 2009
these were SUPER yummy. Add A LOT more horseradish so it comes thru. The flavor is there, but the bite is mellowed. You might want to make extra sauce, too, so all the potatoes soak it up. I sliced the potatoes and baked it all in a small casserole dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 10, 2009
These were great. I cooked them a little longer cause I like them crispy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 8, 2009
I doubled the ingredients for the sauce as suggested by other reviewers. Also used Butter Buds instead of butter and I have to say, we couldn't tell the difference. I would increase the horseradish as there needed to be more tang if the dish was touting horseradish. Will definately be in my favorites folder!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 4, 2009
Yum! Yum! Made these for my boyfriend and they were excellent. I added more lemon and more horseradish and I baked them longer so they were crispy.
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Cooking Level: Expert

Home Town: Vincennes, Indiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 11, 2009
These potatoes are delicious. Great flavor! I might add a little bit of garlic to them next time I make them just because I love garlic in my potatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 9, 2009
This was very good! will cut potatoes into smaller pieces, i had to cook longer than an hour for them to completly get done. will def make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 29, 2009
why did the prepared horseradish separate from the butter,adhere to some of the potatoes and not others?.None the less a pleasant change from the norm.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 1, 2009
It was ok to me. But the rest of family said they would pass on the dish.
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Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 12, 2009
Very good. Next time I will slice the potatoes and double the horseradish and lemon, because the sauce is SO good. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA
Living In: Walled Lake, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 18, 2009
these were amazing!! i just used regular russett potatoes, and peeled them, and they turned out soo good. I added a little garlic powder too. will definitely make these again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 8, 2009
So glad I tried these! They were perfectly tangy, and the horseradish wasn't at all overpowering. I will make these again for sure!
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Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 4, 2009
This was really tasty. I did not have any oil, so I used 3 scoops of veganaise mixed with water. I cut the potatoes up and mixed them with thinly sliced onions--like an au gratin. I tasted the liquid mix prior to adding and I put in more horseradish than recipe called for and wish I had added more. Doubled sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 28, 2009
Delicious & robust! I used idaho russet potatoes that I had on hand - which I peeled and chopped. I added some fresh chopped parsley before serving. I was concerned that the horsradish would be too strong/spicy for the kids. That was not the case! The horseradish was mild and just added a good "kick"! I made these potatoes to accompany roasted chicken & baby carrots. It was the perfect addition!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 27, 2009
Wow! These were surprisingly delicious! I'm not a big fan of horseradish, but my husband is. I made these for him, but I LOVED them. They had a zip to them from the lemon horseradish combo that really lit up an ordinary meal! Will be making these often!
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Cooking Level: Expert

Home Town: Spencer, Iowa, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 25, 2009
These were absolutely awesome! We love horseradish and lemom and were surprised at how delicious and mellow the flavors became after baking. I often spread potatoes onto a baking sheet with olive oil and various mixes of spices. I think I'll try this mix to see how it turns out. We like crisp potatoes but don't like to fry. Definitely will make again!
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Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA
Living In: Yakima, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 16, 2009
Yum! Very tasty! I did make a couple changes - used a little olive oil instead of the butter and added a heaping teaspoon of dijon mustard, as I think it goes so well with lemon and horsereadish.
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Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 30, 2009
I mixed all of the dressing in a bowl before I added the new potatoes, which I had quartered. I also added an extra tablespoon of horseradish. If I make this again, I'll decrease the amount of butter, I think it had a little too much.
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Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 26, 2008
This is a fantastic recipe. I've made it multiple times for special occasions (and ordinary occasions) and it never fails to collect compliments. Don't be afraid of the horseradish. There is really only a hint of flavor and it's not overwhelming or overbearing at all. I use regular sized yukon gold potatoes and chop them into 1/4ths or 1/8th, depending on size. I do usually need to cook them for 90 minutes instead of 60 to make sure all the potatoes are soft. I've never had a problem with the sauce burning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 30, 2008
I used canned sliced potatoes that I had in my pantry. It made this recipe even faster, and they were great with steak!
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Cooking Level: Expert

Home Town: Dorchester, Nebraska, USA
Living In: Lincoln, Nebraska, USA

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