Mini Potatoes with Roasted Onion Horseradish Sauce

Ingredients

Horseradish Sauce

How’s this for an easy party dish or appetizer? They would be good for Thanksgiving!

Roasted Potatoes with a creamy roasted Onion dip, so easy and yet so tasty.

You can cook the Potatoes while you are roasting the Onions.  If you like a less sharp Garlic flavor separate the Garlic Cloves and peel them before roasting.

I made mine individual servings by placing the Potatoes on large bamboo skewers with Rosemary and spooned the Sauce into small plastic containers, but you can throw the Potatoes in a dish and serve the Sauce on the side.

1. Pre heat oven to 400 Degrees.
2. Peel the Onions &  wrap the Garlic Bulb in foil with a little Oil and slice the Onions thickly spread them out on a rimmed baking sheet and sprinkle with Oil and a little Salt & Pepper.
   Roast the Onions & Garlic for 25 to 35 minutes or until tender and they start to get a brown color on the edges.
   Remove from the oven and let cool for about 20 minutes.
3. Keep the oven on 400 degrees.
4. Place the Potatoes in a pot and on low boil cook for about 15 minutes.
5. Drain and place in a roasting dish with the Oil, Paprika & Salt, roast until tender about 15-25 minutes.
6. Add the onions to a food processor or blender and process until reasonably smooth.
7. Add the Sour Cream, Yogurt, Horseradish and seasoning continue to blend.  Adjust to your taste.
8. Serve Potatoes with the Roasted Onion Horseradish Sauce.