New baby potatoes, coated in a miso, balsamic and honey glaze... The perfect balance of salty and sweet.
Potatoes are so versatile, and take to flavour very well. I personally adore them in all forms, and this recipe really does make them shine even more. I topped them with some fresh chimichurri and fresh chillis and served it as a side to some good quality steak.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 5
INGREDIENTS
- 750g new baby potatoes
- 1tbsp olive oil
- 1 tbsp miso paste
- 1 tbsp water
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1/2 tsp five spice
- 2 tbsp cooking oil for pan frying
METHOD
Wash the baby potatoes and cut each one into half and place into a deep pan.
Cover the potatoes in water, add a pinch of salt and allow to boil till cooked through but still slightly firm
While the potatoes cook, you can prepare the marinade. In a small bowl, whisk together the miso paste and water until a smooth loose paste forms.
Add in the olive oil, balsamic vinegar, honey and five spice and whisk together to create the marinade
Once the potatoes are boiled, gently rinse them in cold water to help cool them down.
Add the cooking oil into a pan, bring up to medium to high heat and then add in the potatoes. Allow the potatoes to crisp up on the edges and gain a nice brown colour on the skin
Pour in the marinade - be careful as it will bubble up quite a bit initially. Allow it to simmer on medium heat, the sauce will start to thicken and become quite sticky. Give the pan a shake to move the potatoes around, allowing the sauce to coat them
Turn off the heat, and let the potatoes sit for about 5 minutes before serving. This also allows the sauce to cool down and get even stickier.
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