Roasted Radishes & White Potato Wedges Served With a Fresh Chives Dressing

Introduction: Roasted Radishes & White Potato Wedges Served With a Fresh Chives Dressing

About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-f...

Yesterday, I invented this lovely side dish. I had a bunch of mixed side radishes from my garden & wanted to use them in a different way. I cleaned them & each I cut up into 2 halves & roasted them in the oven together with white peeled potato wedges. I served a home-made fresh chives white balsamic vinegar dressing to drizzle over the roasted radishes & wedges! It was amazing! The roasted radishes are a bit more sweet & apart & the dressing over them, it takes these roasted radishes & potatoes to a whole other level!!!

I served this delicious dinner with mixed salad leaves from our garden & with edible chives flowers too. I drizzled the dressing also over my salad. I served it with pork shnitzels. MMM,…:)

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Step 1: Gather Your Ingredients!

Recipe: For 2 persons


* For the roasted radishes & potato wedges:

455 gr ( 3 cups) skinned white potatoes, cut up into wedges

108 gr radishes, preferably home-grown , for more flavor. I only had 15 medium-sized, you could use more of them

black pepper: 10 grins

Maldon sea salt: 1/4 teaspoon, crushed

2 + 1/2 tablespoons of a fruity extra virgin olive oil

* For the chives-white balsamic dressing:

6 tablespoons of a fruity extra virgin olive oil

3 tablespoons of a white balsamic vinegar

Maldon sea salt: a few pinches

black pepper: 18 grins

2 tablespoons chopped fresh chives

Step 2: Method:

1. Preheat your oven to 200° C for 10 minutes. Take a non-stick oven dish & place your cut up radishes & potato wedges in 1 layer in it. Scatter black pepper & sea salt all over the veggies. Drizzle your oil all over them. With clean hands, mingle everything together! I scattered some sea salt extra over the mixed veggies, a few pinches. Place into the hot oven & roast for about 25-30 minutes, turning the veggies carefully over in half of the roasting time. When ready & brown, check if your potato wedge is to your liking. Turn oven off.

2. In the meantime, make your dressing. Take a lovely bowl an add all ingredients in it. Mix well. Taste. You must taste the white balsamic vinegar & the lovely chives with an added kick of the pepper. Yum. Prepare your other sides too. I fried my pork schnitzel in some fruity evoo, the same as used above & placed my mixed salad leaves on my plate. I also topped my salad with 2-3 chives flowers. Serve at once & drizzle your lovely dressing over the roasted veggies & & over your salad too. Enjoy, with a loved one! :)

You can also find this tasty recipe here on my blog:

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    4 Discussions


    4 years ago

    Sounds delish!