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–+ servings
Light green ceramic plate filled with Miso Butter Roasted Potatoes garnished with sesame seeds and chopped spring onion
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Miso Butter Roasted Potatoes

These little nuggets of umami joy will fill your heart with warmth and keep a smile on your face
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 - 6

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.