Tonight I am putting together two different sides to go with simple pork chops on the grill. The Parmesean Roasted Potatoes are crisp on the outside but creamy on the inside, a comfort food style side. My other side is a radish salad, which is crisp and has a bit of a bite to it. A good way to change up what your definition of “salad” is. I think the two sides go nicely together, balance each other out.
I started by giving three of the potatoes from the Springdell share a good scrubbing because we are using them skin on. Then give them a rough chop and add them to a large bowl.
One of the best parts of this side is that you keep using the same bowl over and over again with each step and then serve it in the bowl, no need to dirty a bunch of dishes. Toss the potatoes with olive oil, salt, and pepper. Spread on a foil lined baking sheet set up with a rack.
The rack is used so that the combination of the high (400 degree) cooking temp and the lift from the rack, let the air circulate around the potatoes and crisp them on all sides. Put them in a pre-heated 400 degree oven for 25 minutes.
While those are in the oven I got started with the radish salad. On a side note, I put the bone in pork chops in a pomegranate marinade when I got up this morning and my grill was heating up when the potatoes went in.
Use a mandolin (or you could very thinly slice them with a knife as well) to slice 8-10 radishes.
Mix with the radishes : 2 teaspoons each rice vinegar and canola oil, 1 teaspoon of caraway seeds, 2 teaspoons of finely chopped parsley, a pinch each of salt, pepper, and sugar. Salad is all set.
About time to pull the potatoes out of the oven. Put them back into the bowl you began with and toss them with grated parm cheese.
Using tongs, place the coated potatoes back on the rack and return them to the oven for another 15 minutes until browned and crispy.