Roasted Red Skin "Potatoes" anyone?

[chauber]

Originally Posted by chadci

SO, when you fry the radishes, do they lose that sharp flavor?

That is my question too. I can't stand the taste of radishes and wonder how they could even come close to a potato???

[chadci]

I picked up some on the way home and they're frying now... I'll report back

[chadci]

OK, one of the other posters was spot on, they were very squash like but that's OK. They did not have the sharpness I was concerned with.

I cut the stems off and then cut them in half. While I was doing that I sweated a few onion slices that I diced up in a little oil. Once they were ready I added a little butter to the pan and put the radishes in with a little garlic and seasoned salt. I'd say it took them about 20 minutes on a lower temp to get soft-ish. They still had a bit of crunch to them but that was OK.

Yeah, I'll make them again. They were a nice change to be sure.

[imagood1]

I thin slice them and make more of a home fry out of them....then add green onions or 1/2 ounce white onion. I don't get a "squash" thing.....I guess I told myself they were potatoes and believed it. I fry mine in olive oil and add a little butter just before they are done to brown them up.

Glad you like them -- I have them about once every other week. Here's a picture of one night when I made corned beef "hash" out of them.

[chadci]

Thanks Carole. I've never been a big hash fan, but, I may try it as I have some left over from last night. I think I'll try it in cast iron as well, maybe get a little more crisp.

[chadci]

Fried up the rest of the bunch this morning with a few slices of bacon ( chopped up) and mixed in 2 eggs.. WOW, that was really good.