Roasted Fingerlings With Horseradish Scallion Sauce

I was looking for a potato side dish (that wasn’t a cold potato salad, french fries or baked potato) that could be served with anything from pork to salmon. I also wanted it to be uniquely different and delicious, and this Roasted Fingerlings With Horseradish Scallion Sauce recipe is exactly what I was looking for.

If you’re going to do a warm potato side dish, why not do it with fingerling potatoes? Because of their elongated shape, they have more surface area, so when they’re mixed with the tangy horseradish sauce they really get coated, making every bite a delicious one.

The Prep Work

The prep work for this recipe is really simple.

First, cut about a pound of fingerling potatoes in half. Cutco’s Traditional Cheese Knife is a great potato knife because the holes along the blade prevent the starchy texture from sticking.

If you don’t have fingerlings, any small potato will do or even baby potatoes.

Mince up some fresh scallions for the sauce, using a 5″ Petite Santoku knife.

With those two prep steps, the knife work is done.

Making the Sauce

To make the horseradish sauce, use a Mix-Stir to blend together the mayonnaise, Dijon mustard, horseradish, scallions, P.S. Flavor!™ Smokey Southern seasoning and Creole Kitchen seasoning.

The flavor this sauce delivers is unforgettable. The ingredients work perfectly together and are hard to resist once the sauce is added to the roasted potatoes.

Putting It Together

I like to get my sheet pan nice and hot before adding anything to roast on it. Place the pan into the 375 F oven while you prepare the dish, so it can warm up.

Toss the cut potatoes with some extra-virgin olive oil and Creole seasoning and place onto the hot sheet pan, cut side up. You’ll hear the sizzle right away, letting you know that good things are happening. They’ll roast for 25 to 30 minutes until tender and golden brown.

This next step is a key step in infusing extra flavor into the roasted potatoes. When you pull them out of the oven, drizzle them with sherry vinegar while they’re still hot to add some acidity.

Remove the potatoes from the sheet pan with a Slotted Turner and place into a bowl.

Toss the potatoes with the horseradish sauce while they are still warm and serve.

These hard-to-resist Roasted Fingerlings With Horseradish Scallion Sauce will be a hit at your next gathering. They’re so good, you may never make cold potato salad again.