Horseradish New Potatoes

Number of Servings: 4

2 Lb. Small red-skinned potatoes, scrubbed, halved
1/4 Cup Extra-virgin olive oil
1 Tbsp. Horseradish
1 1/2 Tsp. Paprika
1/4 Tsp. Salt
1 Tbsp. Cilantro, minced

Preheat oven to 400ºF. Arrange potatoes in a single layer in a 13- by 9- by 2-inch baking pan. Set aside. In a blender or food processor, combine olive oil, horseradish, paprika and salt; blend until smooth. Add cilantro; mix well. Pour mixture over potatoes, stirring to coat evenly. Bake, uncovered for 30 minutes or until tender; stir potatoes occasionally to brown evenly.