| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 210 |
| Fat | 22g |
| Saturates | 8g |
| Protein | 1g |
| Carbs | 1g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
Halve the radishes with tops and the new potatoes. Reserve any tops that come off.
3
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.
4
In the meantime, whisk together the crème fraîche, vinegar and mustard.
5
Finely chop the parsley and reserved radish leaves and add them to the dressing.
6
Serve the roasted radishes and potatoes on a dollop of the dressing.
