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Horseradish and Dill Baby Potatoes

Dixie Schexnaildre

I realize there are not many ways to mess up a potato. However, the enhancing aromatic blend of this recipe sends these little beauties from side dish to star-of-the-show! DELICIOUS and 5 minutes hands-on! Let them roast for about one hour.


  • as many small roasting potatoes as you choose, about 5-7 per person is a fair side-dish number. Wash them gently, leaving skins intact.
  • 1-2 Tablespoon(s) dried dill
  • 1-2 TB high quality olive oil (I used Palmaz Vineyards)
  • a sprinkle of iodized salt
  • a sprinkle of black pepper
  • 1-2 red onions (any onion color will do, but the red is a lovely, sweet accent)
  • 1-2 TB fresh ground horseradish (warning: many people do not realize 'prepared' horseradish contains egg product! Careful.)


  • Heat oven to 425 degrees F
  • Place washed potatoes in baking dish
  • Drizzle with olive oil, dill, salt and pepper
  • Place sliced onion over potatoes
  • Bake for approximately 55 minutes, or until skin has crisped and insides are soft
  • Serve with horseradish (I blended additional dill into ours)