Good Taste: Horseradish Cream with Baked Potato Chips

Let’s just get this out of the way: I think about food a lot. Maybe the past six-and-a-half years, first as a senior editor and then as a columnist for Bon Appétit magazine, is to blame? Or is it the embarrassing number of condiments multiplying in my fridge, begging to be used, that are responsible? Whomever—or whatever—the culprit, one of the huge benefits of working from a home office is being able to sneak into the kitchen and make a satisfying snack or lunch to inspire the work that lies ahead. In fact, LIFEWORK editor Cerentha Harris and I often talk food (right after we talk design, of course) and so we thought we’d start a feature called Good Taste in which we share delicious recipes for office snacks and lunches at home. Here’s the first in this habit-forming series—and don’t say we didn’t warn you!

It turns out that one of my favorite restaurant bar snacks translates brilliantly to the home office. (Minus the Makers Mark Manhattan, of course.) If you’ve ever been to Jar restaurant in Los Angeles, you know what I’m talking about: housemade potato chips with horseradish cream. Totally addictive. Chef Suzanne Tracht shared the recipe with Bon Appétit a couple years ago, and it has been a staple ever since. At home, I make it a little more virtuous by using low-fat organic sour cream and Kettle Brand Salt & Fresh Ground Pepper Baked Potato Chips (with 65% less fat; 120 calories per 20 chip serving!). Though admittedly, Kettle’s Krinkle Cut Salt &  Fresh Ground Pepper chips are worth the caloric splurge.

The horseradish cream keeps well in the refrigerator for several days, so you can make it for friends on a Saturday night and hide a little in the fridge for yourself to revisit on a Monday afternoon. Bon appétit!

Spicy Horseradish Sauce and Black Pepper Potato Chips

Adapted from a recipe by Suzanne Tracht for Bon Appétit.

Yield: 2 cups

1 16-ounce container organic low-fat sour cream

1 tablespoon extra-hot prepared white horseradish (such as Atomic) or regular prepared horseradish

1 tablespoon whipping cream

1 tablespoon fresh lemon juice

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon (scant) hot pepper sauce

1/2 teaspoon (scant) Worcestershire sauce

Kettle Salt & Fresh Ground Pepper Baked Potato Chips

Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover tightly; chill. Re-whisk before using. Serve with Kettle Brand Salt & Fresh Ground Pepper Baked Potato Chips.

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