The reviewer gave this recipe 5 stars. This recipe averages a 4.54 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 4.54 star rating.
Reviewed: Apr. 9, 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 4.54 star rating.
Reviewed: Apr. 7, 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 4.54 star rating.
Reviewed: Mar. 30, 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 4.54 star rating.
Reviewed: Mar. 2, 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 4.54 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 4.54 star rating.
Reviewed: Feb. 18, 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 4.54 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 4.54 star rating.
Reviewed: Jan. 1, 2009
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 4.54 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 20, 2008
These were great!! Added some green onion and fresh parsley too. Will make again and again. Thanks for sharing!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 23, 2008
Special twist for potatoes. People who like horseradish really like this dish but also others. The next time I would use 1/3 less butter and a spoon more of horseradish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 21, 2008
I was surprised that this could have used even more horseradish and lemon. Also, I cut the potatoes in half and baked uncovered as I like them browned.
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Cooking Level: Expert

Home Town: Clearwater, Florida, USA
Living In: Longwood, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Aug. 19, 2008
This is a great recipe. The sauce is absolutely wonderful. I think the recipe should state that these potatoes should be sliced, and the smaller the better. When I make these again, I will be sure to double the sauce and remove the potatoes from the pan into a bowl and pour the sauce over them. Believe me, you will want to get every drop of the wonderful sauce! Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Jul. 14, 2008
This recipe is very good but I felt it wasn't reaching it's full potential. It seemed in the other reviews most people cut the potatoes in half or in quarters to reduce the cooking time which I did as well based on the recommendations but after making this I think I would cut them even smaller or do slices. This is because the sauce was so delicious, I felt it needed to cover more surface area on the potatoes. Next time I will also make more of the sauce, I had to scrap it off the bottom of the dish and smother it on the potatoes to really get the flavor. The horseradish and lemon was so tangy and savory! To my sauce I added 1/2 tsp of lemon zest and 1 tsp scotch whisky to really make it punch.
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Cooking Level: Intermediate

Living In: Cypress, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 10, 2008
The lemon really overpowered these potatoes. We eat horseradish on sandwiches so we are use to the heat. I doubt I will make these again but if I did I would cut the lemon down.
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Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 28, 2008
The first time I followed the recipe as written (except I sliced the potatoes) & it was great. So good in fact that I made it again a week later but used olive oil instead of butter in a effort to make it a tad healthier. In my opinion it was just as good with the olive oil, so that's what I'll do from now on.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Flower Mound, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 19, 2008
had these last night, really yummy, i added a few shopped green onions. everyone loved them. will def. make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 13, 2008
I am not a potato fan although I serve them often. These tasted wonderful with its lemony-horseradish cooking sauce. Don't shy away if the horseradish scares you. It is tamed by the lemon and the starchiness of the potatoes. I used regular white table potatoes, skin on, cut into at least quarters. I parboiled them for 10 minutes to shorten the 1 hour baking time. I stirred them halfway, kept the cover on and they were cooked in about 40 minutes. I let them rest for 10 minutes in the baking dish when they were done to soak up the delicious sauce. I'm sure this would pair with any kind of meat, it went particularly well with steak. Thanks for a real treat that I plan to make again soon.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 1, 2008
ooooooooooh, these were good! i followed the recipe to a 'T' last night and woke up today craving leftovers. very unique flavor. cooking time did take longer, but big whoop for such a great dish!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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