Baked Potatoes with colourful Radishes

Our balcony is again loaded with the most diverse vegetables this year. We added equipment and got ourselves a raised bed. Now, we can work on additional 100x80cm. It will definitely be colourful since we planted some multicoloured vegetables. If you think about the many colours in which you can get carrots and that they all have an own taste, it is a real pity that we almost can buy the orange ones. Just because Dutch gardeners cultivated them in honour of William of Oranien. Right now we grow a few old and extraordinary breeds and we are eager to taste them. Despite the colours the taste should be the highest priority. Good ingredients are essential for a tasty and healthy meal.
You form a certain awareness if you watch your own vegetables grow day by day for several weeks, nourish and cherish them and are delighted by every sunny day. It is a great feeling if your home grown vegetables melt in your mouth and enjoy the taste of nature to the fullest.
Since great, fresh vegetables usually do not need more than a pinch of salt we decided to add only a few aromatic companions to the radishes. Our light tarragon vinaigrette supports the spicy bulbs’ own taste perfectly.

Cook the potatoes with peel in plenty salted water. Preheat the oven to 250°C. Squash the potatoes with the flat of the hand and put them on an oiled baking sheet. Spill some olive oil on them and season with sea salt and black pepper. Bake the potatoes for 15 minutes on a high rack with grill function until they are golden brown.
Meanwhile, brush the tarragon from the stems and mix all the ingredients well in a blender. Season with salt and pepper.
Slice the spring onion. Wash the radishes, take off the greens and put them aside. Gently roast the radishes with the spring onion in a bit of olive oil. Radish greens taste wonderfully hearty and is thrown away unjustly. You can add some leaves to the pan at the end, and process the rest to a delicious pesto.
Dress the radishes with the vinaigrette and serve them together with the backed potatoes.

FoR 2 Servings

750 g waxy potatoes


1 tsp Dijon mustard

1 tbsp organic honey

1 tbsp lemon juice

1 tsp cider vinegar

1 tbsp vegetable stock

2 tsp extra virgin olive oil

2 stems tarragon


black pepper

1 bunch of radishes with greens

1 scallion