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Tender Roasted Potatoes

 Tender Roasted Potatoes
“I made this effortless recipe for my uncle, who lives for mashed potatoes. I worried he wouldn’t like this variation, but he couldn’t stop raving about it!” Susan Burk - Saginaw, MI
10 ServingsPrep: 10 min. Bake: 35 min.


  • 3 pounds small red potatoes, quartered
  • 2 tablespoons canola oil
  • 1/3 cup prepared horseradish
  • 1/4 cup stone-ground mustard
  • 2 tablespoons butter, melted


  • In a large bowl, toss potatoes with oil. Place potatoes on two
  • greased baking sheets. Bake at 400° for 30 minutes.
  • Meanwhile, in a small bowl, combine the horseradish, mustard and
  • butter. Spoon over potatoes and toss to coat. Bake 5-7 minutes
  • longer or until tender. Yield: 10 servings.
Nutritional Facts: 3/4 cup equals 157 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 152 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.