|2 lbs||Fingerling potatoes, washed and cleaned|
|2 tbsp||Freshly grated horseradish|
|1 bunch||Chives, chopped fine|
|¼ cup||Unsalted butter|
|Salt and pepper to taste|
Boil fingerling potatoes for 12-15 minutes or until cooked through.
Melt butter in a small pot and add horseradish, salt and black pepper.
Toss potatoes and butter mix together. Season, if needed, and roast on baking tray at 375F convection until golden.
Transfer to serving platter and garnish with freshly chopped chives.