by gingerroot
View
my 110 other recipes »
A&M's Testing Notes:
Expand Collapsegingerroot's Notes:
Expand
1
large Yukon gold potato, cut into bite sized pieces
Ask the
hotline about
this ingredient!
8-10
radishes, can be a variety of sizes and types (I had small – large Easter egg radishes and French breakfast radishes), ends trimmed
Ask the
hotline about
this ingredient!
Extra virgin olive oil
Ask the
hotline about
this ingredient!
Sea Salt
Ask the
hotline about
this ingredient!
Freshly ground black pepper
Ask the
hotline about
this ingredient!
1/2 teaspoon
black mustard seeds
Ask the
hotline about
this ingredient!
1/2 teaspoon
whole cumin seeds
Ask the
hotline about
this ingredient!
2 tablespoons
whole milk yogurt
Ask the
hotline about
this ingredient!
2 tablespoons
thinly sliced green onions
Ask the
hotline about
this ingredient!
2 tablespoons
lemon juice mixed with ½ t salt and ½ t sugar in a small bowl, until salt and sugar are dissolved
Ask the
hotline about
this ingredient!
Preheat oven to 400 degrees. In a medium sized bowl, combine potato pieces with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing evenly to coat. Roast potatoes in a single layer on a foil lined baking sheet for 10 minutes.
Ask the hotline about this step!Meanwhile, halve and slice any large radishes into wedges, leaving smaller ones whole. Using the same bowl that you tossed the potatoes in, combine radishes with olive oil, sea salt and black pepper; mix well to evenly coat.
Ask the hotline about this step!Once the potatoes have roasted for 10 minutes, using a wooden spatula or spoon, gently push potatoes around, being careful to keep skin intact (as best as possible). Push potatoes to one side of pan, adding radishes in a single layer to the other side. Continue to roast for another 10-12 minutes or until potatoes and radishes are tender, shaking pan midway through (at 10 minutes start checking to make sure radishes do not overcook).
Ask the hotline about this step!Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. When hot, add black mustard seeds and whole cumin seeds and gently mix. Cook for about a minute, until fragrant, being mindful that black mustard seeds will start to pop. I used my wooden spoon to shield the seeds from popping all over the place. Remove pan from heat and set aside.
Ask the hotline about this step!Remove pan from oven and allow vegetables to completely cool (making it easy to remove from pan without sticking – especially the potatoes). Halve small radishes. Transfer roasted radishes and potatoes to a bowl. Add yogurt, black mustard/cumin seed mixture and green onions, folding with a spatula to combine. Add lemon juice mixture by the teaspoonful until you reach desired taste. I added one and a half teaspoons of lemon juice-salt-sugar mixture. Fold to combine. Cover mixture with plastic wrap and refrigerate for at least an hour to allow flavors to develop. Bring salad to room temperature before enjoying.
Ask the hotline about this step!So glad you enjoyed it, nogaga! Thanks so much for letting me know.
This was/is delicious. I was unable to get cumin seeds and black mustard seeds, so I substituted yellow mustard seeds and roasted ground cumin. Also, after getting home I realized that I had forgotten yogurt too, but it was too late to go back. I ended up doing a Tbsp. of mayo & a Tbsp. of sour cream. It was sooo good, I think I may be truly obsessed with roasting radishes now : ) Thank you for a wonderful recipe!
You're welcome. So glad you enjoyed the roasted radishes! I have to admit, that is my favorite way to eat them now. Glad your substitutions worked too - thanks for letting me know.
This was fabulous. I had never thought of roasting radishes. Just delish. I used the same seasoning/spices on roasted beets and it was good, though not as perfect as your combination.
Thrilled you enjoyed it! Thanks for your comments, I will have to try the seasonings with beets.
Thanks, mtrelaun! I'm happy you think so!!
Congrats! Great recipe :)
Thanks! It means a lot to me - I am a big fan of your food!
CONGRATULATIONS ! gingerroot! I am very happy with you for this win.
Thanks so much pauljoseph!!
Yay!!! I'm really happy for you gingerroot!! Many congrats to you on this great recipe!!!
Yay gingerroot!!
Thanks Sagegreen. Your comment means a lot to me.
WOW! Thanks everyone for all the lovely comments and votes. I really appreciate it.
Book it, Dano, (sorry bad five-o reference). Congratulations gingerroot and what a great recipe!
LOL! Thanks, and I like your sense of humor, thirschfeld.
Yay gingerroot!! I'm super thrilled for you! This was a wonderful recipe!! Congrats on the well deserved win!
: )
Congratulations on a well-deserved win!
Thanks LTC! Btw, your blog is fantastic!
I tried both recipes too, and while I liked both, this one was really special with the combination of cumin, black mustard, yogurt and seasoned lemon juice. Really great job, gingerroot!!
Thanks ChezSuzanne! Apart from the actual making of it, nothing makes me happier than people trying and enjoying my food.
I made both recipes, and just cast my vote for this one! I love the use of cumin, mustard seed, lemon, and the yogurt in it. I used small red potatoes and ground cumin (I never seem to have cumin seed on hand). This is definitely a winner! I love finding new ways to do radishes.
LOVE the combination of mustard and cumin seeds. Great recipe!
Congrats Gingeroot . Sincerely I made this today this excellent easy to get ingredients recipe because I am from Kerala India and we can get very fresh from the garden black pepper,cumin seeds,radishes and milk yogurt please try to post more recipes like this .My vote definitely and 100% for you
Thank you so much, pauljoseph! I am so glad you enjoyed it. You have made my day with your comments. I love the flavors here and will continue to experiment with them.
Congrats Gingeroot and good luck!!!
Super delicious. Love the spicing in this dish. You have my vote!
Thanks so much MCT! Let me know what you think if you try it.
shoots honey girl. serious ono grindz, all your food makes fo one massive kanak attack fo shua, much mahalos
Congratulations on being a finalist! So many interesting flavors!
Congrats Gingerroot! I thought for sure it would be your lovely soup, so that's 2 winners in my book! : )
Thank you for your kind words, TiggyBee! I am still in disbelief about it all - so honored to be a finalist.
sounds yummy, but like a lot of work ;-)
Thanks so much, Diana!
Trying to remember what we did before Greek Yogurt became available in the U.S.? Love that stuff for so many uses.
Delicous! I made this last night for Wifey and she loved it! Mahalo.
Yeah gingerroot, congratulations on the EP and becoming a finalist; voted, crossing my fingers! Nice radish twist with yukon golds!
Thanks all for your kind words! What a way to start the day...I am six hours behind and should really be getting my son ready for preschool but am over the moon. So honored to be a finalist.
I totally missed this one! It looks delicious and I'll be trying it this week for sure! Congrats on making finalist!
Thanks ChezSuzanne! I would love to hear what you think if you try it.
Yeah gingerroot! Like all the great flavors in this. Congratulations.
I love everything in here and this looks terrific. Congrats on being a finalist ;)
Thanks, Lena S.!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
photo 1 of 16
Yukon Gold potato, radishes, scallions, lemon juice, Greek yogurt, black mustard seeds & cumin seeds. Please pay no attention to the whole grain mustard -- it snuck in when we weren't looking.
photo 2 of 16
Merrill chops the potato into bite-sized pieces. (Addie & Walker are here to ensure that little mouths are taken into consideration.)
photo 3 of 16
Merrill happily readies the potatoes for roasting while Amanda is relegated to radish-scrubbing duty.
photo 4 of 16
We like to get handsy with our vegetables.
photo 5 of 16
The potatoes roast on their own for 10 minutes before the radishes join them.
photo 6 of 16
Amanda drizzles oil over the radishes (in the same bowl the potatoes were just in! We like how you think, gingerroot) while Merrill flings the last few into the mix.
photo 7 of 16
Radishes tag along for the last 10-12 minutes in the oven.
photo 8 of 16
When the potatoes are soft inside with some crisp edges but the radishes are still al dente, you're golden (har).
photo 9 of 16
We live for tips like this one from gingerroot's grandmother: Mix the sugar and salt with the lemon juice till they dissolve, then add to the rest of the dressing to taste.
photo 10 of 16
Cumin seeds & black mustard seeds get toasty and infuse the olive oil -- once the mustard seeds start to pop, you're done!
photo 11 of 16
Just 2 tablespoons of Greek yogurt go a long way.
photo 12 of 16
Sliced scallions add some sweet bite.
photo 13 of 16
Merrill slides the dressing onto the cooled roasted veggies and Amanda gets ready to dive in.
photo 14 of 16
So close.
photo 15 of 16
Fold just till the dressing evenly blankets the vegetables.
photo 16 of 16
And eat your heart out.
I just made this, and also found myself without black mustard seeds. Substituted yellow, and it is delicious! Many thanks!