Roasted Fingerling Potatoes with Horseradish Vinaigrette

By: The Local Palate
Fingerling Potatoes

Chef Joe Cash of Scoundrel in Greenville, South Carolina shares this savory recipe for roasted fingerling potatoes with a horseradish vinaigrette and fresh dill.

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Serves 4

    For the Horseradish Vinaigrette
  • ¼ cup Dijon mustard
  • ¼ cup preserved horseradish
  • 1-2 cloves garlic, grated on a microplane
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • ¾ teaspoon Kosher salt
  • ¼ cup extra virgin olive oil
  • ¼ cup canola oil
  • For the Fingerling Potatoes
  • 1 pound fingerling potatoes
  • Kosher Salt, to taste
  • ½ cup extra virgin olive oil
  • ¼ pound fresh horseradish root
  • 2 tablespoons fresh dill, chopped

Make the Horseradish Vinaigrette

  1. Place all ingredients in a medium sized bowl and mix together using a whisk.

Make the Fingerling Potatoes

  1. Preheat the oven to 450 degrees. Place the potatoes in a large pot, cover with cold water, and add enough salt so it tastes salty. Bring to the simmer and allow the potatoes to cook until they are completely tender. Drain, transfer to a sheet pan covered with tin foil and smash each potato to break up.
  2. Drizzle the potatoes with the olive oil, 1 tablespoon salt and bake until the potatoes start to get golden and a little crispy on the edges, flipping at the halfway point, 20-30 minutes total.
  3. Remove the potatoes from the oven and place in a mixing bowl; dress with your desired amount of horseradish vinaigrette. You are looking for  the potatoes to be nicely coated but not super wet or not swimming in the dressing. You can always add more!
  4. Transfer potatoes to a serving bowl, using a microplane grater, grate the fresh horseradish over the top of the potatoes (in the same style of freshly grated parmesan) and garnish with chopped dill.


  • Recipe by
    Joe Cash of Scoundrel in Greenville, South Carolina
  • Contributing City

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