Ingredients
8 servings
| Potatoes | |
|---|---|
| ½ | cup butter |
| 3 | cloves garlic, sliced |
| 2 | tablespoons chopped fresh rosemary |
| 2 | teaspoons chopped fresh thyme |
| 1 | teaspoon chopped fresh tarragon |
| 16 | small Yukon gold potatoes |
| 1 | teaspoon kosher salt |
| ⅝ | teaspoon freshly ground pepper |
| Horseradish Sauce | |
|---|---|
| 1 | tablespoon prepared horseradish sauce |
| 1 | cup sour cream |
| salt |
Directions
For the Potatoes
Heat oven to 400°. In small saucepan over medium-low heat melt butter. Add garlic and herbs. Cook 2 minutes or until fragrant. Make 1/8 inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13 x 9 baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with horseradish sauce if desired.
For the Horseradish Sauce
Stir 1 tablespoon prepared horseradish sauce into 1 cup sour cream. Season with salt.