Roast potatoes with miso powder
Crisp potato wedges, seasoned before and after cooking with Miso powder.
- Type
- Recipe · Vegetables
- Prep
- 10 min
- Cooking
- 40 min
- Serves
- 4 people
Ingredients
- 1 kg potatoes
- 3 tbsp olive oil
- 2 tbsp UMAMI Miso powder
- 1 sprig of rosemary, optional
Method
- 01
Preheat the oven to 210 °C. Cut the potatoes into wedges, leaving the skin on if it is thin.
- 02
Dry them well and toss with the oil and one tablespoon of miso powder.
- 03
Spread them in a single layer on a baking tray lined with baking paper and roast for 35–40 minutes, turning halfway through.
- 04
As soon as they come out of the oven, sprinkle with the remaining miso powder and the rosemary.
