Roasted Potatoes With Radishes Food

ROAST NEW POTATOES & RADISHES

Roast new potatoes & radishes image

Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Side dish

Time 1h

Number Of Ingredients 8

Ingredients

600g new potatoes , halved, larger ones quartered
500g radishes , halved, larger ones quartered
4 tbsp olive oil
2 tsp black mustard seeds
1 tsp chilli flakes , plus extra to serve (optional)
30g pumpkin seeds
150g Greek yogurt
2 spring onions , thinly sliced (green parts and all)

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.

Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

ROASTED RADISHES AND POTATOES + CREAMY DILL KEFIR DRESSING

roasted radishes and potatoes + creamy dill kefir dressing image

If you're looking to switch up your routine dinner sides, we've got just the thing for you: roasted radishes and potatoes with an irresistibly creamy dill kefir dressing! Ready and...

Provided by Brittney

Categories appetizers and sides

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

roasted radishes and potatoesradishes 1 bunch (250 g)
baby potatoes 10 oz (300 g)
olive oil 2 tbsp
garlic powder ½ tsp
salt and pepper to taste
microgreens (optional) for serving
creamy dill kefir dressingplain kefir ½ c (120 ml)
crumbled feta ⅓ c (50 g)
garlic 1 clove
fresh dill 2 tbsp
salt to taste

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.

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