Roasted Baby Potatoes and Radishes | Rachael Ray | Recipe
What would Rach's "Easter feaster" meal be without potatoes?! These spuds, roasted with radish wedges, couldn't be easier. Simply toss them with garlic-infused melted butter and put them in the oven at the same temp as Rach's lamb and chicken main course (if you're making that). Top with chives for a lovely flavor accent and pop of green, the color of spring!
The rest of the menu includes her Deviled Egg Salad Bites, Lemon Pepper Lamb Chops and Roast Chicken and Spring Vegetable Sauté. For dessert, Rach's sister, Maria, whipped up a Pistachio-Walnut Carrot Cake AND Pecan Pie Bars. And don't forget John's Limoncello Negroni!
ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnoqSutMDEnWSbmZKuerG705qrqJ2jYq6vsIyrmJ2ho52ytHnRmpqhmZWherOt2A%3D%3D