Dinner/ Snacks

Crispy Roast Potatoes with Radish and Cucumber Pickle

So the potatoes on their own are straight up awesome! If I do say so myself.

My favourite way to cook potatoes, parboil, smashed, drizzled in olive oil and roast till crispy in all the nooks and crannies! Now I would happily eat a bowl of these potatoes just straight up as they are, with plenty of coarse sea salt! But I’m currently obsessing over pickled veggies; they are one of those love them or hate them things for sure, but I’m very much a fan.

Pickled onion takes top place, but for a more subtle flavour, cucumber and radish, even more so because together their colours just pop off a plate.

A little fresh dill, my second favourite herb but totally under utilised even by my good self, right after basil (coriander takes a close third place). I also added some sliced feta, goats cheese would also be nice for an extra hit of saltiness with a little more of the creamy factor.

Roast Potatoes with Pickle

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 45 minutes


  • *For the Pickle*
  • 1 small cucumber thinly sliced*
  • 8 - 10 radishes thinly sliced*
  • Approx. 250 apple cider vinegar
  • 2 tbsp honey
  • 1 tsp salt
  • *For the Potatoes*
  • 750 - 800g of baby new potatoes
  • 2 tbsp olive oil
  • Plenty of coarse sea salt
  • 200g feta sliced
  • Fresh dill or basil to serve



Place cucumber and radish in a container to bowl with a lid.


Mix together honey, vinegar and salt and pour over the veggies. Seal tight and place in the fridge for a few hours or overnight.


Place potatoes in a pot, cover with cold water, and cook on the stove top for about 15 minutes or until fork tender. It will depend on the size of your potatoes.


Preheat oven to 180C (350F).


Drain potatoes, pat dry with kitchen paper and lay on a large roasting tray, spaced out a little.


Press down on each on individually with a fork to lightly smash.


Drizzle potatoes with olive oil and roast for 20 minutes. Remove from the oven, carefully flip potatoes over and cook for a further 10 - 15 minutes.


Serve potatoes with pickle, feta, fresh dill or basil and plenty of coarse salt.


*I used a mandolin to thinly slice the radishes and cucumber.


You Might Also Like

%d bloggers like this: