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Potatoes with horseradish crust

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Ingredients for 4 servings:

  • 6 potatoes, approx. 150g each
  • 75 g horseradish, fresh, finely grated
  • 125 g butter, soft
  • 80 g breadcrumbs
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with lamb’s lettuce with quince vinaigrette and beetroot

Cook the potatoes in their skins in salted water. Peel the potatoes and halve them lengthwise. Beat the butter and a pinch of salt in a narrow mixing bowl with a hand mixer until fluffy and white. Mix in the horseradish and breadcrumbs. Spread the butter mixture evenly over the cut surfaces of the potatoes with a knife. Place the potato halves side by side on a baking sheet and grill for 4 minutes until golden brown. Tip: Serve with beetroot carpaccio and a dressed lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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