Six O’Clock Solution: Radishes, potatoes share a roasting pan

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Jess Damuck’s unusual cookbook Salad Freak: Recipes to Feed a Healthy Obsession (Abrams / Hachette / Manda Group, $ 37.99) offers more than 100 recipes to liven up salad-making, season by season. Damuck, a New York recipe developer, worked for food guru Martha Stewart, who wrote the book’s foreword.

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Today’s recipe is from the book’s spring section, which also features recipes for asparagus, sugar snap peas and other foods. Damuck suggests enjoying this potato / radish combination with a soft-boiled egg at breakfast. Roasting the radishes mellows and sweetens them, she writes.

The recipes and Linda Pugliese’s photographs are accompanied by useful pages on kitchen staples, salad dressings and vinaigrettes, roasting vegetables and recommended appliances. Anecdotes and flavor tips come with each recipe, written as if you have a trusted cooking teacher at your side.

Roasted Little Potatoes and Radishes

Serves 4 to 6

3 tablespoons (45 mL) unsalted butter, at room temperature

3 tablespoons (45 mL) finely chopped fresh chives (Use tops of green onions if chives are unavailable)

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Kosher or coarse salt

Freshly ground pepper

2 bunches fresh radishes

1 pound (500 g) little new potatoes

Crusty sourdough bread

In a small bowl, mash the butter until smooth and creamy, and mix in the chives. Season to taste with salt and pepper.

Trim radishes and cut larger ones in half. Cut potatoes in half.

Preheat oven to 425 degrees F (220 C).

Grease a rimmed baking sheet or large cast iron frying pan with the chive butter. Spread radishes and potatoes evenly on sheet or pan.

Roast uncovered in preheated oven, shaking the pan once or twice to circulate vegetables, until potatoes are a deep golden brown and radishes are tender, about 25 to 30 minutes.

Sprinkle with pepper and serve with bread.

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