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.