ROASTED RADISHES RECIPE WITH POTATOES
Roasted Radishes Recipe with Potatoes - Roasting radishes mellows the peppery bite and brings out the sweetness of this tasty vegetable. Paired with potatoes they are a yummy contrast in flavor.
Provided by Deb Clark
Categories Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees
- Wash and clean potatoes. Slice any large potatoes in half - put them in a large bowl.
- Wash and clean radishes. Remove the green tops and the roots. Add them to the bowl. (The potatoes & the radishes should be about the same size so they have even cooking time.)
- Drizzle the vegetables with olive oil and mix well. Sprinkle with grill seasoning, salt & pepper. Mix well to combine.
- Put all of the vegetables on a sheet pan. Make sure they are evenly spaced out so they can roast (not steam). Place cut sides down. Scatter the radishes around the pan.
- Place in the preheated oven for 20 minutes - remove & flip all of the vegetables over, return to the oven for another 20 minutes.
- Can be served hot or room temperature.
Nutrition Facts : ServingSize 1 g, Calories 200 kcal, Carbohydrate 31.6 g, Protein 3.8 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 4.4 g, Sugar 1.9 g
CRISP SAUTéED RED POTATOES RECIPE
I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
- Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
- Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.
SAUTEED RADISHES
I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.
Provided by jennifer263
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.
Nutrition Facts : Calories 29.1 calories, Carbohydrate 0.8 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 29.2 mg, Sugar 0.4 g
SAUTé POTATOES WITH SEA SALT & ROSEMARY
There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden
Provided by Sara Buenfeld
Categories Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
- When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
SAUTEED RADISHES
Categories Garlic Side Sauté Vegetarian Radish Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
- Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
- Return radish wedges to skillet and stir in chives.
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
SAUTéED RADISH GREENS
It seems like such a waste to throw away or compost beautiful greens. Radish greens have a slightly peppery taste similar to arugula. They are best fresh from the farmers' market.
Provided by Vanessa C
Categories Radish Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
- Remove from the heat and stir in feta cheese.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 7.7 g, Cholesterol 24.3 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 264.7 mg
SAUTEED POTATOES
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
- Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.
SAUTEED GARLIC POTATOES
Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a nonstick skillet.
Provided by Lorac
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large non stick frying pan.
- Add potatoes and saute over medium heat until golden brown, about 10 minutes.
- Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
- Remove garlic, peel, place in a small bowl and crush.
- Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
- Spoon into a serving dish and top with chives and parsley.
More about "sautéed radish potatoes food"
OUR 10 BEST RADISH RECIPES | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
- Kimchi and Radish Salad. This vibrant salad gets a serious boost from a kimchi dressing. It’s also hearty enough that it can be tossed a few hours ahead of time without wilting or getting soggy.
- Brown Butter Radishes. The natural bite that radishes deliver pairs perfectly with nutty brown butter, which is why this simple recipe really stands out.
- Braised Radishes with Shallots & Bacon. This is the perfect side dish to make on a cooler spring evening, when you want something warm on your plate but still crave a taste of the season.
- Grilled Broccoli and Radish Salad with Garlicky Miso Dressing. Once you’ve grilled radishes, you’ll never turn back. Doing so tames their mild bitterness and brings out their inherent sweetness — they become charred, juicy, and irresistible.
- Rozanne Gold’s Bucatini with French Breakfast Radishes, Bacon & Greens. Don’t skip the bacon here: It lends just the right amount of smokey flavor to the pasta and radishes and really ties the whole thing together.
- Farro Salad with Arugula, Radishes & Goat Cheese. While the arugula will wilt a bit, this is still a great make-ahead grain salad. It’s light yet satisfying and makes for perfect spring lunches all week long.
- Brown Butter and Tahini Dipped Radishes. Why snack on plain radishes when you can snack on ones that have been dipped in brown butter and tahini and rolled in sesame seeds?
- Matt & Ted Lee’s Radish Butter. It’s worth making a double batch of this radish butter. It keeps well in the fridge for a few days and makes the perfect snack when paired with crackers or raw veggies for dipping.
- Roasted Radish and Herbed Ricotta Omelet. Radishes are an unexpected addition to your morning omelet that lend color and natural sweetness. Feel free to use any combination of soft herbs, such as basil, parsley, and cilantro, in the herbed ricotta.
- Radish and Turnip Hash with Fried Eggs. Swap potatoes with a tender mix of sautéed radishes and turnips and the result is a lighter, spring-forward hash that’s sure to be a new favorite.
SAUTéED RADISHES RECIPE | LAND O’LAKES
From landolakes.com
SAUTéED RADISHES WITH ORANGE BUTTER RECIPE - EMERIL LAGASSE
From foodandwine.com
SEARED STEAKS & MASHED POTATOES WITH SAUTéED RADISHES & SNAP …
From blueapron.com
[HOMEMADE] SEARED SCALLOPS WITH SAUTéED RADISHES AND …
From reddit.com
40 RADISH RECIPES THAT PUT THE RAD IN YOUR DISH
From insanelygoodrecipes.com
PAN-FRIED RADISHES WITH BACON - THAT LOW CARB LIFE
From thatlowcarblife.com
EASY SAUTEED POTATOES RECIPE - FUSS FREE FLAVOURS
From fussfreeflavours.com
HEALTHY RADISH RECIPES | EATINGWELL
From eatingwell.com
THE WAREHOUSE CUISINE AND COCKTAILS - FOOD MENU
From thewarehousenaples.com
RECIPE: ROASTED POTATOES, RADISHES & FENNEL WITH LEMON BROWN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love