Fluffy, Crispy, and Irresistibly Umami Miso Potatoes
These little nuggets of joy are the ultimate comfort food and will delight anyone with a passion for potatoes. Fluffy on the inside and caramelised and crispy on the outside, they are lovingly tossed in butter and salt, then finished with a rich miso butter sauce that packs a serious umami punch. Sprinkled with sesame seeds and sliced spring onions, they will fill your heart with warmth and take you straight to potato heaven!
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.
Recipe: Miso Butter Roasted Potatoes
Similar Recipes on flaevor.com
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.