Roasted Baby Yukon Gold Potatoes and Radishes
- Yield: 8 servings
- 2pounds small Yukon Gold potatoes
- 1bunch small radishes
- 2 to 3tablespoons tablespoons olive oil
- 2teaspoons coarse salt
- 1teaspoon black pepper
- 5sprigs fresh thyme
- Preheat oven to 375F.
- Place radishes and potatoes on a baking sheet pan. Drizzle with olive oil and toss to coat. Sprinkle with salt, black pepper and leaves from thyme sprigs.
- Roast 40 minutes, rotating pan and stirring halfway through cooking time, until tender.
—Recipe courtesy of Nancy Vienneau and Third Thursday Potluck.