Horseradish-Basil Potatoes
Author: Nicole
Ingredients
  • 2 pounds small gold potatoes (see Notes)
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons horseradish (or to taste) (see Notes)
  • ½ cup of fresh basil, thinly sliced (chiffonade-style)
  • Sea salt and freshly ground pepper
Instructions
  1. Steam potatoes (using a steamer insert) over high heat until you can easily break them with a fork, about 20 to 25 minutes.
  2. Remove potatoes from pot and set aside. Melt butter in pot over medium heat. Stir in olive oil.
  3. Add potatoes back into pot and coat with butter-olive oil mixture. Stir in horseradish to taste and basil. Add sea salt and freshly ground pepper.
  4. Serve immediately or at room temperature.
Notes
* If you're using larger potatoes you'll want to cut them into at least quarters.
* Be sure you’re using horseradish and not creamy horseradish sauce.
Recipe by Riegl Palate at https://www.rieglpalate.com/horseradish-basil-potatoes/