You are|Are|Again} looking for inspiration recipes horseradish roasted potatoes & bacon fried veggies that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious horseradish roasted potatoes & bacon fried veggies should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of horseradish roasted potatoes & bacon fried veggies, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare horseradish roasted potatoes & bacon fried veggies delicious home, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings required in make

1. Prepare 3 lb bag red potatoes; cut in fourths, or bite size pieces
2. Prepare 1 each yellow, red, and green bell pepper; medium dice
3. Use 1 yellow onion; medium dice
4. Prepare 3 clove garlic; minced
5. Prepare 1 packages bacon
6. Prepare 2 tbsp onion powder
7. Prepare 2 tbsp paprika
8. Use 1 tbsp garlic powder
9. Prepare 1/2 cup horseradish mustard
10. Prepare 1 vegetable oil to coat
11. Prepare 1 salt and pepper
12. Prepare 1 bunch scallions; cut on bias

Put the potatoes on a rimmed bake sheet. Drizzle with the oil and sprinkle over the horseradish, salt, and pepper. Toss the potatoes to coat and evenly distribute horseradish and seasonings. Sprinkle over the parsley and serve.

How to cook Horseradish Roasted Potatoes & Bacon Fried Veggies:

1. Toss potatoes with enough vegetable oil to coat. Season with dried spices. Roast at 400° for approximately 25-30 minutes or until potatoes are caramelized and tender.
2. Meanwhile, lay bacon on a sheet pan and roast for approximately 15-20 minutes or until bacon is crispy. Dice bacon in medium pieces and set aside. Pour bacon fat into a large saute pan. (You could also cut bacon and cook in the saute pan)
3. Add veggies to saute pan, except garlic. Saute until nearly tender. Add garlic. Saute until veggies are caramelized and tender.
4. Combine potatoes and veggies in a large mixing bowl. Add horseradish mustard and toss to coat.
5. Garnish with scallions
6. Variations; Squash, zucchini, baby carrots, vinegar
7. Done and ready to serve!

Add the olive oil, dijon mustard, fresh grated horseradish, fresh rosemary, garlic powder, sea salt, and ground pepper. Toss to thoroughly coat the potatoes in the mixture. Place the potatoes in a single layer on a large baking sheet. Stir in salt, pepper, horseradish and lemon juice. Stir in potatoes until well coated.

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