2 hot radishes, chopped to desired size
2 pounds boneless potatoes, unwrapped
1 potion
1/4 cup butter, sliced
1 (6 ounce) can kalamata olives, drained, rinsed and drained
1 pound carrots, chopped
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
2 tablespoons sliced cardamom
Slice the radishes into ½ inch slices, thinly slice the potatoes into 1 inch pieces, and stir in 1 teaspoon of butter.
Saute the radishes and potatoes in olive oil, stirring frequently, until golden. Place these in an 8x8 inch dish.
Mix olive oil, kalamata olives, carrots, onions and garlic powder together, and scatter over the potatoes and radishes.
Cover, and bake about 20 minutes in the preheated oven, or until tender. Serve warm or chill.
I have even fancied this recipe but haven't gotten around to trying it until now. I would have given it 10 stars, but I had to doctor it slightly. The condiments used in this recipe are amazing. I made the recipes as shown and each has it's own benefits and drawbacks. I first used yellow hardboiled eggs and put them in the bread. They were very good but I found the texture of the fryer effect more important than the taste. Also, I found the best way to ensure that the batter is properly cooked was to use an instant read thermometer. This was very easy to do and did yield good results. Thanks so much for sharing this!
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