Roasted Radishes and Potatoes
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 on the table in just 30 minutes, you’ll want to make these garlicky radishes and potatoes again and again!
Looking for more ways to enjoy radishes? Try my Grilled Radishes recipe!
Key ingredients
- Radishes: Choose radishes that are similar in size so they cook evenly. I cut my radishes in half, but you can leave smaller radishes whole.
- Potatoes: I most often use baby potatoes for this recipe and I always leave the skin on. The skin on baby potatoes is quite thin and a pain to peel so it’s a win-win!
- Olive oil: Use a quality extra virgin olive oil to coat the vegetables and add a rich flavor.
- Garlic powder: Garlic powder adds a nice savory note to the earthy radishes and potatoes.
- Kosher salt: Sprinkle your veggies with a generous amount and add more to taste after cooking.
Variations
Make an easy sauce: I’ve also included a recipe for a light dill kefir dressing in the recipe card, but these roasted radishes and potatoes would also be great with my Charred Scallion Dip with Feta or Cilantro Jalapeño Sauce.
Spice it up: Red pepper flakes or even a pinch of cayenne would make a great addition.
Serve with compound butter. Instead of a dressing, try adding a bit of Garlic Rosemary Butter to up the flavor of this simple dish.
Instructions
Making these Roasted Radishes and Potatoes is as easy as 1-2-3!
- Toss the radishes and potatoes with olive oil, garlic powder and salt.
- Roast to perfection.
- Make the dressing (process everything in a blender) and serve!
Storage
Leftover radishes and potatoes can be stored covered in the refrigerator for up to four days. Store the dressing separately in an airtight container.
To reheat, place the radishes and potatoes in a baking dish and cover with foil. Reheat at 400°F (200°C) until warmed through.
Expert tips
- Cook times will vary. I roast my radishes and potatoes for 25-30 minutes at 425°F (220°C), but the cook time will depend heavily on the size of your veggies and how crispy you want them. I’d definitely recommend checking them after 20 minutes.
- Adjust the dressing to taste. I start without salt, as the feta is already quite salty, and then adjust to taste. Make sure to add extra garlic and dill for more flavor!
FAQs
I have tested this recipe with common red radishes, as well as several packages of assorted radishes and both worked well.
The sharp and somewhat spicy flavor of radishes becomes much milder and sweeter once roasted. The texture is juicy and almost creamy on the inside with a crispy exterior!
Yes, you can use either. Just make sure to cut them into pieces roughly the same size as the radishes.
We usually serve our roasted potatoes and radishes alongside something quite simple such as Grilled Salmon or Reverse Sear T-Bone Steak. But really, anything you enjoy with roasted potatoes will go great with this side.
I’ve tested the dressing with Greek yogurt in place of the kefir and it works well as a substitute.
If you’re in search of more side dishes to level up your weeknight meals, we’ve got you covered with these:
Roasted Radishes and Potatoes Recipe
- Total Time: 35 minutes
- Yield: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Global
Ingredients
Roasted Radishes and Potatoes
- 1 bunch (250 grams) radishes, trimmed and halved
- 10 ounces (300 grams) baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- kosher salt to taste
- microgreens (optional) for serving
Creamy Dill Kefir Dressing
- 1/2 cup (120 ml) plain kefir
- 1/3 cup (50 grams) feta cheese, crumbled
- 1 clove garlic
- 2 tablespoons fresh dill
- kosher salt to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the veggies with the olive oil, garlic powder and salt. 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.
Notes
Cutting the veggies: Small radishes and potatoes can be left whole and larger ones can be cut into quarters.
Storage: Leftover radishes and potatoes can be stored covered in the fridge for up to 4 days. Store the dressing separately in an airtight container in the fridge.
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