Reviewed: May 12, 2012

Great way to prepare potatoes. Like some other commentors, I cut the potatoes in quarters before baking - however it still needed about an hour to cook. It could have used more flavoring - Next time I'm going to use less butter and more horseradish/lemon.

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Reviewer:

DKolodziej

Reviewed: Apr. 25, 2012

Very tangy, my husband doesn't really care for potatoes and he enjoyed these.

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5 users found this review helpful

Reviewer:

sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

Reviewed: Apr. 16, 2012

It was good but next time I will omit the lemon juice...I felt it gave it a very sour flavor and it would be better without it.

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Reviewer:

Blitzen

Reviewed: Apr. 12, 2012

Half butter half evoo. Also added in about half a white onion. I used a new HOT horseradish and it mellowed out a bit too much in the cooking process so next time I will add in a bit after cooking.

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Reviewer:

PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 10, 2012

I did not enjoy the flavor combination of lemon and horseradish. I won't make these again.

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Reviewer:

notbecky

Reviewed: Apr. 4, 2012

Easy to prepare, but I wasn't too impressed with the sauce. The lemon flavor dominated, with some spice from the horseradish.

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Reviewer:

mukaikubo

Reviewed: Apr. 2, 2012

Another "wow" for Allrecipes! This gives roasted potatoes an all new taste! The horseradish is just enough for a little zip, not at all overwhelming, and the lemon juice balances it out with a little fresh lift of flavor. Who would have thought to put these two together! Loved it, and will keep it in my "serve this to company" file!

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Reviewer:

Sherrie Cumming

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Apr. 1, 2012

What a great combination horseradish and lemon. What a tasty potato recipe. Enjoyed with tomato chicken. Used red horseradish. Next time I will use white horseradish.

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Reviewer:

JAN CAN COOK

Cooking Level: Beginning

Reviewed: Mar. 30, 2012

These potatoes are excellent. I used Yukon Gold and quartered, cutting the cooking time to about 45 minutes. I know others have done this on stove stop and served with the sauce, but baking really enhances the flavor. I will definitely make these again and again.

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4 users found this review helpful