This horseradish glaze is quite fiery, but the quantity of horseradish cream can be reduced, or increased. Marinated in lemon oil, the hot new potatoes are delicious with this dish, but can be simply rolled in butter instead.
Cook the new potatoes in boiling salted water for approximately 20 minutes until cooked through. Once cooked, drain and halve the potatoes into a bowl. Whisk together 4 tablespoons of the olive oil and the lemon juice, seasoning with salt and pepper. Pour the dressing over the potatoes and mix together well. Cover with clingfilm and keep warm to one side.