Roasted Potatoes and Radish Salad with Herb Dressing

A warm and crisp roasted potato and radish salad tossed in a fresh herb dressing. This dish balances the earthiness of potatoes with the peppery bite of radishes for a simple, satisfying meal.

Steps

1. Preheat the oven to 200°C (400°F). 2. Toss the halved baby potatoes and quartered radishes with olive oil, salt, and pepper. 3. Spread the vegetables on a baking sheet in a single layer. 4. Roast for 25-30 minutes, turning halfway through, until potatoes are golden and radishes are tender. 5. Meanwhile, mix parsley, lemon juice, Dijon mustard, and minced garlic in a small bowl. 6. Once roasted, transfer the potatoes and radishes to a serving bowl. 7. Drizzle the herb dressing over the warm vegetables and toss gently to combine. 8. Serve immediately.

150g baby potatoes, halved 100g radishes, quartered 1 tbsp olive oil Salt and pepper to taste 1 tbsp fresh parsley, chopped 1 tsp lemon juice 1 tsp Dijon mustard 1 small garlic clove, minced