Takibi’s Miso Roasted Potatoes
Enjoy a bite of Takibi! These tasty potatoes combine miso, chives and ample butter for a comforting side this winter season.
- 2lbs potatoes of your choice (fingerling potatoes recommended)
- 1 stick unsalted butter
- 2 tablespoons white miso paste
- Salt and pepper to taste
- Chives for garnish
| Ingredients | Method | Gear |
|---|---|---|
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Cut potatoes into bite size pieces and boil till tender in salted water. |
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Serves
4-6 people
COOK TIME
35 minutes
|
Cut potatoes into bite size pieces and boil till tender in salted water.
Soften butter to room temp and put in bowl, whip butter to incorporate air for a lighter texture, about 3 minutes. Add the miso paste and continue whipping until fully incorporated.
While boiling potatoes, preheat oven to 400 and temper lightly oiled Snow Peak cast iron pot inside. Place strained potatoes into the pot and roast to crisp the edges, about 5-10 minutes.
Pull cast iron from oven and toss in miso butter. Add salt and pepper to taste and garnish with the chives. Serve directly in cast iron pot.
Alternatively, mice en place the butter for your next outdoor adventure, and roast the potatoes in the cast iron tossed in oil, salt, and pepper in your snow peak cast iron directly in the coals of your fire.
