Instructions: Using a 1 inch melon baller, scoop pieces from the potatoes and drop into a bowl of cold water to prevent discoloration. Dont worry about making them perfectly round, but try to leave a bit of red peel on one side to add to the color of the dish. Discard potato trimmings. If radishes are a lot bigger than potato balls, cut radishes in half.

Drain potatoes and combine with radishes in a large skillet over medium heat.

Add butter and stock; season with salt and white pepper. Bring to a simmer, stir to distribute butter, and cover tightly. Simmer until potatoes are tender when pierced with a skewer, about 20 minutes.

Remove cover, increase heat to high and continue to cook, shaking pan to prevent sticking, until liquid has reduced to a glaze, 3-4 minutes. Serve immediately, sprinkled with chives.

Note: If you can find fresh-dug potatoes the size of the radishes, use them and skip the shaping. You need 1 pound.

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