FOR THE ROAST:
- 5 dutch potatoes
- 2 Tbsp. olive oil
- 1 tsp. sat
- 1 tsp. garlic powder
- ½ tsp. ground black pepper
- ¼ cup grated parmesan cheese
FOR THE HORSERADISH SAUCE:
- 1 cup (8 ounces) crème fraîche
- 1 tablespoon Dijon mustard
- 3 tablespoons grated horseradish, preferably freshly grated
- Small pinch cayenne
- Salt and pepper
