2 pounds new red potatoes
2 tablespoons extra-virgin olive oil
2 tablesppons parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
1 teaspoon prepared horseradish
1 tablespoon lemon juice
Preheat the oven to 400 degrees F. Line a baking dish with aluminum foil. Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon parsley, salt, and pepper, and toss to coat well. Arrange the potatoes in baking dish, cover with aluminum foil. Roast until the potatoes are cooked through, about 30-40 minutes on 400 degrees.
In a small bowl, mix the sour cream, horseradish, remaining tablespoon of parsley, lemon juice, and garlic salt to taste. To assemble, top the roasted potatoes with a dollop of the sour cream mixture.
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