Roasted Potatoes With Radishes Recipes

ROASTED RADISHES AND POTATOES + CREAMY DILL KEFIR DRESSING

Steps:

• Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.
• Rinse the potatoes and radishes and cut into halves (or quarters if they're on the larger side).
• Toss the veggies with the olive oil, garlic powder, salt and pepper and place on the baking sheet. Roast for 25-30 minutes or until slightly golden.
• While the radishes and potatoes are roasting, make the dressing. Add all ingredients for the dressing to a blender or food processor and process until smooth.
• Serve the potatoes and radishes on a bed of microgreens (if desired) and top with kefir dressing.

ROASTED POTATOES WITH RADISHES

Steps:

• Preheat oven to 450ºF.
• Combine all ingredients in a large bowl; toss until potatoes and radishes are coated.
• Place potato mixture in a single layer in a non-stick foil-lined rimmed baking sheet.
• Bake, uncovered, for 30 minutes or until potatoes and radishes are tender and lightly browned.

ROAST NEW POTATOES & RADISHES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a saucepan of water, bring to the boil and cook for 8 mins. Drain and leave to steam dry.
• Put the potatoes in one roasting tin and the radishes into another. Divide the oil between them, along with the mustard seeds and chilli flakes. Season and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the potatoes for an extra 10 mins until crisp. Meanwhile, toast the pumpkin seeds in a dry frying pan.
• Spread the yogurt onto a sharing platter. Pile on the potatoes and radishes, then scatter over the spring onions, pumpkin seeds and a few more chilli flakes, if you like.