These oven baked 3-ingredients horseradish crusted potato slices are my shortcut version of the potatoes my grandmother served alongside her famous Sunday roast beef. She always said the secret was a little kick, and that creamy horseradish crust on top of golden, crispy rounds is exactly what makes them unforgettable. This is a simple, practical recipe you can throw together on a busy weeknight, but it still feels special enough for guests or a holiday roast.
Serve these hot on a classic white platter next to sliced roast beef or steak so the creamy, tangy horseradish crust can play off the rich meat juices. They’re also great with a green side like roasted broccoli, simple green beans, or a tossed salad to balance the richness. If you’re doing a full Sunday-style spread, add a pan gravy, some dinner rolls, and maybe a bright, vinegary slaw to round everything out.
Horseradish Crusted Potato SlicesServings: 4
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed (peeled if you like)
1/2 cup prepared creamy horseradish sauce
2 tablespoons neutral oil (such as canola or vegetable), plus more for greasing the pan
Kosher salt, to taste (optional but recommended)
Freshly ground black pepper, to taste (optional but recommended)
Directions
Preheat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet or shallow roasting pan with a thin layer of oil so the potatoes don’t stick.
Slice the potatoes into 1/4-inch thick rounds. Try to keep the slices as even as possible so they cook at the same rate. Pat the slices dry with a clean kitchen towel or paper towels to help them crisp.
In a large bowl, toss the potato slices with 2 tablespoons neutral oil until every slice is lightly coated. Season with a pinch of salt and pepper if using, and toss again.
Arrange the potato slices in a single layer on the prepared baking sheet. It’s okay if the edges touch slightly, but avoid overlapping so they can brown properly.
Bake the potatoes for 15–18 minutes, until the undersides are lightly golden and the slices are just starting to soften when pierced with a fork.
Carefully remove the pan from the oven. Flip each potato slice with a spatula or tongs so the browned side is now facing up.
Spoon a small dollop of creamy horseradish sauce (about 1/2 teaspoon) onto the center of each potato round. Gently spread it toward the edges so each slice has a thin, even coating on top.
Return the pan to the oven and bake for another 10–15 minutes, until the potatoes are tender in the middle and the horseradish topping looks set, slightly puffed, and lightly golden in spots.
For extra crisp edges and a deeper golden color, switch the oven to broil for 1–2 minutes at the end, watching closely so the horseradish crust doesn’t burn.
Transfer the hot potato slices to a classic white serving platter, arranging them in slightly overlapping rows for that cozy, family-style look. Serve right away alongside roast beef or your favorite main, spooning any extra pan drippings over the top if desired.
Variations & Tips
If you like more heat, use a stronger prepared horseradish instead of a mild creamy version, or stir a teaspoon of plain prepared horseradish into your creamy sauce before spreading. For a slightly richer crust that still keeps the ingredient list simple, you can mix the creamy horseradish with a spoonful of mayo or sour cream (this technically adds ingredients, but it’s a nice tweak when you have time). Swap russet potatoes for Yukon Golds if you prefer a creamier center with a buttery flavor. To prep ahead, slice the potatoes and store them in cold water in the fridge for a few hours; just drain and dry very well before tossing with oil so they crisp up. If you don’t eat beef, these potatoes are also great alongside roasted chicken, pork tenderloin, or even a hearty mushroom roast. For a slightly fancier presentation, use smaller potatoes and make bite-sized rounds for an appetizer platter, keeping the same bake times but checking a few minutes earlier.
