How to Make Them
1. THE PAR-BOIL (THE SECRET TO THE SMASH)
Start by trimming the tops and tails off your radishes. Bring a pot of salted water to a boil and drop them in for about 8 to 10 minutes. You aren't looking to turn them into mush; you just want them tender enough that a fork can pierce them easily. Drain them thoroughly and pat them dry—moisture is the enemy of crispiness!
2. THE SMASH
Line a baking sheet with parchment paper or prep a heavy skillet. Place the warm radishes down and use the bottom of a heavy glass or a potato masher to gently press down on each one. You want them to be about a half-inch thick. You’ll see the skin pop and the white centers spread out; those jagged edges are where the flavor lives.
3. THE SEAR
Drizzle your olive oil over the radishes, ensuring both sides are coated, and season with your salt and pepper.
If Oven-Roasting: Toss them into a 425°F (220°C) oven for about 15–20 minutes, flipping halfway through until they are deeply golden.
If Pan-Searing: Heat your skillet over medium-high heat. Lay the radishes in a single layer and sear until a brown crust forms (about 3-4 minutes per side).
4. THE GARLIC BUTTER FINISH
During the last two minutes of cooking, add the butter and the minced garlic to the pan (or over the baking sheet). Let the butter foam up and spoon it over the radishes. The garlic will become fragrant and toasted without burning.