Table of Contents
- These little nuggets of umami joy will fill your heart with warmth
- Fluffy and crunchy potatoes
- Umami Bomb Sauce
- Serving Suggestion
- Similar recipes found on flaevor.com
- Recipe: Miso Butter Roasted Potatoes
These little nuggets of umami joy will fill your heart with warmth
If you’re one of those people who can’t get enough of potatoes, then these miso butter roasted potatoes will take you to the heights of potato heaven.
Fluffy and crunchy potatoes
Fluffy on the inside and caramelised and crispy on the outside, these potato bites have been lovingly tossed in butter and salt before a final coat of umami bomb sauce (see below). Topped with sesame seeds and sliced spring onion, Miso Roasted Butter Potatoes are a little party in your mouth.
Umami Bomb Sauce
A blend of miso, soy, maple syrup, garlic and a touch of mirin for acidity. The sauce acts as a sort of ‘glutamate’ that the body craves along with the sensations of sweet, sour, bitter, and salty flavours. Combined with butter it’s rich, luxurious and feels like a very special treat.
Serving Suggestion
For sauce addicts who love to dip, serve these miso butter potatoes with a side of chilli sauce or tahini yoghurt. Both are a wonderful accompaniment.
Similar recipes found on flaevor.com
Recipe: Miso Butter Roasted Potatoes
Miso Butter Roasted Potatoes
Ingredients
- 1kg roasting potatoes skin on
- 3 tbsp butter
- Sea salt flakes
Umami Bomb Sauce
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1/2 tbsp mirin
- 1 tbsp miso paste
- 1 tbsp hot water
- 1 tsp honey or maple syrup
- 1 tsp sriracha optional
Garnish
- Sesame Seeds
- 1 spring onion thinly sliced
Tahini Yoghurt (optional)
- 250ml Greek yoghurt
- 2 tbsp tahini
- Squeeze lemon juice
- Sea salt flakes
Instructions
- Heat oven to 200°C.
- If making the tahini yoghurt, combine all ingredients and place in the fridge until needed.
- Keeping the skin on, cut potatoes into small bite-sized chunks, around 1.5 – 2cm.
- Place 2 tablespoons of butter into a medium-sized oven roasting tray and heat in the oven for 1 minute until the butter has melted.
- Place potatoes into the melted butter tray and toss to coat well. Season with salt. Roast for 20 minutes.
- Remove the tray from the oven and pour over the umami bomb sauce. Coat the potatoes evenly then return to the oven for another 25 minutes, occasionally tossing the potatoes around to ensure even cooking. After 25 minutes the potatoes should be deliciously caramelised, fluffy and crisp.
- Once out of the oven, give the potatoes one final toss to completely cover in the miso butter. Taste and season with salt if needed.
- Transfer potatoes to a serving plate. Sprinkle with sesame seeds and spring onion. Serve with tahini yoghurt and chilli sauce.
