Roasted Miso and Maple Potatoes
I reckon there's a good argument for potatoes being one of the
Mash them, bake them, boil them, roast them. They're pretty forgiving, and when you get those lovely crunchy edges, well, I'm happy to give them plenty of room on my plate. 😂
These roasted miso and maple potatoes are a bit different from your usual Sunday roasties.
The baby potatoes are boiled until they start to soften, then gently smashed before going into the oven. That gives them more surface area to crisp up, including all those rough edges that catch the good stuff.
And the good stuff here is a combination of OMGhee, white miso paste and maple syrup.
The miso brings a savoury, salty depth, while the maple syrup adds sweetness. Then there's the rich, nutty flavour of the ghee bringing it all together.
It's a lovely combination of sweet and savoury, with crisp golden edges and soft potato underneath.
A scattering of toasted sesame seeds, sliced spring onions and fresh herbs finishes them off.
I'd happily put these alongside a roast, but they'd be equally at home as part of a casual dinner with a few dishes in the middle of the table.
And don't be too precious about smashing the potatoes. Those uneven edges are exactly what you want.
Sometimes the scruffier they look going into the oven, the better they look coming out.
Roasted Miso and Maple Potatoes
4-6
15 minutes
350
Australian
Brunch
Ingredients
- 1 kg baby potatoes, halved
- 3 tbsp Ghee, melted. OMGhee of course!
- 2 tbsp white miso paste
- 2 tbsp pure maple syrup
- Sea salt and freshly ground black pepper, to taste
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds, toasted
- Fresh coriander or parsley, to garnish
Directions
- Preheat the oven to 200°C and line a roasting tray with baking paper.
- Boil potatoes in a pot until they’re just starting to soften, then place them onto a baking tray and smash them lightly with a cup.
- Mix melted ghee with maple syrup and miso paste, then brush over the potatoes ensuring they are well coated to create a rich, golden crust while roasting.
- Roast the potatoes for 35–45
- minutes until crisp on the outside and tender in the centre.
- Finish with toasted sesame seeds, sliced spring onions, and fresh herbs before serving.
- Add an extra drizzle of melted ghee before serving to highlight the rich, nutty flavour of the hero ingredient.
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