|Prep time||10 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6.
Halve the radishes with tops and the new potatoes. Reserve any tops that come off.
Toss them in the olive oil and salt and spread out onto a roasting dish. Arrange cut-side down and roast in the oven until golden and crisp – approx. 20 minutes.
In the meantime, whisk together the crème fraîche, vinegar and mustard.
Finely chop the parsley and reserved radish leaves and add them to the dressing.
Serve the roasted radishes and potatoes on a dollop of the dressing.