2 ½ pounds baby potatoes, halved
3 cups wedged or trimmed radishes
4 tablespoons melted butter warmed with 4 crushed cloves garlic
Salt and pepper
½ cup chives, minced, or micro chives
Serves: 6 to 8
Preheat oven to 425°F. On a foil-lined baking sheet, toss the baby potatoes and radishes with garlic butter and season with salt and pepper. Roast 30 to 35 minutes or until potatoes and radishes are browned and crispy. Remove from oven and top with chives.