Roasted Potatoes With Horseradish Aioli

• FOR THE POTATOES:
• 1-1/2 pound Tiny Red Potatoes, Cut In Cubes Or Quartered
• 1-1/2 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Garlic, Minced
• 1 teaspoon Parsley, Chopped
• FOR THE HORSERADISH AIOLI:
• 1/2 teaspoons Fresh Horseradish
• 1/2 cups Mayonnaise
• 1 Tablespoon Lemon Juice
• 1 clove Garlic, Minced
• Salt And Pepper, to taste

1. For the potatoes:
2. Preheat oven to 400 F. Add potatoes onto a large rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic. Toss to combine (I usually just use my hands) and spread in an even layer. Place in the oven and cook for 30 minutes.
3. Take pan out of the oven and sprinkle with chopped parsley and salt and pepper to taste. Drizzle with horseradish aioli or serve it on the side. Serve immediately.
4. For the aioli:
5. Add horseradish, mayonnaise, lemon juice and garlic to a small bowl. Whisk to combine. Add salt and pepper to taste.

potatoes, red potatoes, olive oil, garlic, parsley, horseradish, fresh horseradish, mayonnaise, lemon juice, clove garlic, salt

Taken from tastykitchen.com/recipes/sidedishes/roasted-potatoes-with-horseradish-aioli/ (may not work)