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Ingredients
8 servings
Potatoes | |
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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 | |
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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.