roasted little potatoes and radishes with chive butter

SERVES 4 AS A STARTER, SIDE, OR BREAKFAST Radishes are always the first thing to grow in my garden. I love them mostly because they grow so fast, and they keep me entertained and hopeful until everything else begins to catch up. But also, they are delicious. Roasting them in really high-quality French butter mellows them a bit, sweetens them. Combined with little potatoes and flavorful chives, they become irresistible, elegant, and so much more than a humble side dish. Eat them for breakfast with a soft-boiled egg and a coffee with steamed milk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE CHIVE BUTTER: In a small-ish bowl, use a rubber spatula or a fork to make sure the 3 tablespoons butter is really room temperature (smooth and mixable). Mix in 3 tablespoons chopped chives until combined. Season with salt and pepper.

Step 2

PREP: Trim the tops off 2 bunches radishes and cut large ones in half. Cut 1 pound (455 g) new potatoes into halves.

Step 3

COOK: Preheat the oven to 425°F (220°C).

Step 4

Put the radishes and potatoes in a cast-iron skillet or on a small rimmed baking sheet with the chive butter. Roast, shaking the pan once or twice, until deep golden brown in spots and the radishes are tender, about 25 to 30 minutes.

Step 5

ASSEMBLE AND SERVE: Transfer to a serving platter, sprinkle with a little fresh pepper, and enjoy with some delicious crusty bread.