Tangy, Roasted Potato and Radish

Tangy roasted potatoes and radishes

I love roasted potatoes.

And sweet potatoes.  And carrots.  And squash.  So why not radishes?

The peppery flavour of radishes is very unique–sadly, the peppery flavour dies during the roasting process.  The vinegar in this recipe manages to preserve the dish’s kick.  For a little more pronounced kick, try adding another teaspoonful or two after the potatoes and radishes have finished roasting.

The Recipe

Ingredients

2 medium Yukon Gold potatoes

6 medium radishes

1 Tbsp olive oil

2 Tbsp white vinegar

1 tsp salt

3/4 tsp onion powder

1/2 tsp garlic powder

2 tsp parsley

Servings: 3

Heat oven to 380oF.  Wash and then dice potatoes and radishes into small 3/4″ cubes.  In a bowl, toss with olive oil, vinegar, and herbs until well coated.  Spread evenly over a baking sheet, and bake for 30 minutes.  Stir and turn over potatoes and radishes, and bake for another 15 minutes, or until tender on the inside, and crispy and brown on the outside.  Enjoy!

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