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  • 2 pounds small Yukon Gold potatoes
  • 1 bunch small radishes
  • 2 to 3 tablespoons tablespoons olive oil
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 5 sprigs fresh thyme


  1. Preheat oven to 375F.
  2. Place radishes and potatoes on a baking sheet pan. Drizzle with olive oil and toss to coat. Sprinkle with salt, black pepper and leaves from thyme sprigs.
  3. Roast 40 minutes, rotating pan and stirring halfway through cooking time, until tender.
—Recipe courtesy of Nancy Vienneau and Third Thursday Potluck.

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The recipe was originally published as Roasted Baby Yukon Gold Potatoes and Radishes on

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