We always like to find new uses for radish whenever possible – and while adding them to mashed potatoes or sautéing them with oil and garlic to create a tasty side dish for dinner is great, this breakfast version of radish-use turned out to be quite a wonderful surprise. The tangy spark of the radish added a lot to the more mild and expected taste of the potatoes.


For 2-4 people you’ll need 2-3 large potatoes (unpeeled and chopped into 3/4″ cubes), x1 medium sized radish (we used a “watermelon” radish; peeled and chopped into 3/4″ cubes), 1 Tbsp olive oil, 1/2 Tbsp unsalted butter, salt and pepper.

First, preheat the oven to 425.

Then bring a pot of water to a boil. Add the chopped potatoes and radish to the boiling water and leave in, over high heat, for 3 minutes. Be careful not to over boil them as they will get too soft.

Drain and allow to cool slightly.

In a bowl, combine the parboiled radish/potatoes with 1 Tbsp olive oil and a good grinding of salt and pepper. Gently toss.

Place foil on a baking sheet and add a small amount of olive oil and 1/2 Tbsp butter. Place in preheated oven for a minute or two until the butter is just melted.

Remove tray from oven and add radish/potatoes in a single layer.

Place back into the oven and roast until golden – about 25-30 mins.

Serve with eggs, bacon and coffee. And enjoy the weekend.

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