Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.

In a small bowl, combine horseradish paste, half the mayonnaise, salt, and pepper. Set aside until ready to serve.

Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Savory Paprika Blend (all for 4 servings), salt, and pepper. (For 4, spread potatoes out across entire sheet.)

Roast on top rack for 10 minutes (you’ll add more to the sheet then).

While potatoes roast, heat a drizzle of oil in a large pan over medium heat. Add onion, salt, and pepper; cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.

Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add bratwurst* to opposite side of sheet (for 4 servings, leave potatoes roasting; arrange bratwurst on a second sheet and roast on middle rack, swapping rack positions with potatoes halfway through).

Return to top rack and roast until potatoes are browned and tender and bratwurst is cooked through, 10-15 minutes. 

While bratwurst and potatoes roast, halve, core, and thinly slice half the apple (whole apple for 4 servings).

In a large bowl, combine mustard, half the vinegar, remaining mayonnaise, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4).

Add coleslaw mix and sliced apple; toss until coated. 

Spread horseradish mayo on top halves of toasted baguettes. Close to form sandwiches; halve crosswise. 

Divide sandwiches, slaw, and roasted potatoes between plates. Serve.