2 medium to large size baking potatoes, diced into ½ inch pieces
1 lb. radishes, cut in quarters
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
¼ cup Greek yogurt
4 green onions, sliced
juice of 1 lemon
2 teaspoons apple cider vinegar
olive oil
salt and pepper
Instructions
Preheat oven to 425 degrees.
On a lined baking sheet, add potatoes and sprinkle with olive oil and salt and pepper. Make sure they are in a single layer before putting them into the oven.
Cook for about 10-12 minutes then add the radishes to the pan. Give it a little stir so the radishes are covered in olive oil and so the potatoes are flipped to the other side.
Cook for another 10-12 minutes. Potatoes and radishes are done when they are fork tender.
Turn oven to broil and broil for 3-4 minutes.
Meanwhile, in a small pan heat 1½ teaspoons of olive oil and add the mustard, cumin and fennel seeds. Cook for a minute or two being careful not to burn them. The seeds will begin to pop indicating they are toasted.
In a large bowl, mix together the greek yogurt, lemon juice, apple cider vinegar, green onions and all the seeds.
Add the warm roasted potatoes and radishes to the mixture and mix well.
Season with salt and pepper.
Notes
This can be served warmed or chilled.
Recipe by Erin Dishes Nutrition: Personalized Nutrition & Meal Plans at https://erindishes.com/roasted-potato-and-radish-salad/