Fresh Horseradish Roasted Potato Salad

• 1 pound red potatoes, chopped into 1" pieces (I always leave the skin on)
• 1 pound sweet potatoes, chopped into 1" pieces (I leave the skin on)
• 1 teaspoon kosher salt
• grindings of black pepper
• 1-2 tablespoons olive oil/duck fat/bacon grease
• 3 tablespoons sour cream/creme fraiche (adjust quantity as to how moist you want your potatoes)
• 1-2 tablespoons freshly grated horseradish (cut the tough end off and grate with your rasp, no need to peel)
• salt and pepper to taste
• 1 handful fresh dill, chopped

1. Preheat oven to 450F. In a large bowl, combine the red and sweet potatoes, salt, pepper, and oil/fat of your choice and stir to coat well. Pour onto a jelly roll pan/cookie sheet and spread out. Roast for about 30-40 minutes on the middle rack, turning every so often until nicely caramelized. This may take you longer or shorter that my time.
2. When potatoes are done, remove from oven and let cool for about five minutes. In the meantime, grate the horseradish into the sour cream/creme fraiche and stir. Pour over the potatoes and combine well. Adjust for salt and pepper and add the dill. Serve immediately or eat it cold.

red potatoes, sweet potatoes, kosher salt, grindings of black pepper, olive oil, sour cream, horseradish, salt, handful fresh dill

Taken from food52.com/recipes/10744-fresh-horseradish-roasted-potato-salad (may not work)