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!


  • 2 ½ pounds baby potatoes, halved
  • 3 cups wedged or trimmed radishes
  • 4 tablespoons melted butter warmed with 4 crushed cloves garlic
  • Salt and pepper
  • ½ cup chives, minced, or micro chives


Serves: 6 to 8


Preheat oven to 425°F. On a foil-lined baking sheet, toss the baby potatoes and radishes with garlic butter and season with salt and pepper. Roast 30 to 35 minutes or until potatoes and radishes are browned and crispy. Remove from oven and top with chives.