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Photo for - Horseradish and Herb Smashed Potatoes

Horseradish and Herb Smashed Potatoes

So simple, so quick and so delicious – here’s the ultimate party appetizer for fun and casual get-togethers.

  • Yields: 6
  • Preparation: 45 minutes

Ingredients

  • 2 tbsp (30mL) STIRLING - Churn84 Organic Salted, melted
  • 1/2 cup (125mL) IVANHOE - Horseradish Cheddar, grated
  • 1/2 cup (125mL) HEWITT'S - Goat Milk Sour Cream
  • 1 lb (500g) yellow fleshed potatoes, baby
  • 2 tbsp (30mL) canola oil
  • 2 tbsp (30mL) fresh parsley, finely chopped
  • 2 tbsp (30mL) fresh chives, finely chopped
  • 1 tbsp (15mL) fresh thyme, finely chopped
  • 1 tbsp (15mL) rosemary, fresh and finely chopped
  • 2 garlic cloves, minced
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper

Instructions

  1. In large pot of boiling salted water, cook potatoes for about 15 minutes or until fork-tender; drain well.
  2. Preheat oven to 425°F (220°C). Whisk together butter, oil, parsley, chives, thyme, rosemary, garlic, salt and pepper; toss with potatoes. Arrange on parchment paper–lined baking sheet. Using small saucepan, smash each potato so it is flattened and skin is broken.
  3. Roast on bottom rack for about 10 minutes or until golden on the bottom; turn over and sprinkle each potato with cheese. Roast for about 5 minutes or until cheese is melted. Serve with sour cream for dipping.
  • Load up the potatoes by topping each one with sour cream, crumbled bacon or shaved roast beef and green onion if desired.
Photo of - Horseradish and Herb Smashed Potatoes

Ingredients

  • 2 tbsp (30mL) STIRLING - Churn84 Organic Salted, melted
  • 1/2 cup (125mL) IVANHOE - Horseradish Cheddar, grated
  • 1/2 cup (125mL) HEWITT'S - Goat Milk Sour Cream
  • 1 lb (500g) yellow fleshed potatoes, baby
  • 2 tbsp (30mL) canola oil
  • 2 tbsp (30mL) fresh parsley, finely chopped
  • 2 tbsp (30mL) fresh chives, finely chopped
  • 1 tbsp (15mL) fresh thyme, finely chopped
  • 1 tbsp (15mL) rosemary, fresh and finely chopped
  • 2 garlic cloves, minced
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper