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Roasted Baby Potatoes with Miso Brown Butter Drizzle


Elevate your potato game with these miso-roasted baby ‘taters. These adorable spuds are roasted to perfection and make for a delicious accompaniment to your next braai.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 45 mins
Categories: Potatoes, Salads, Sides
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Roasted Baby Potatoes 

2 Tbsp (30 ml) Ladismith Spreado, melted
2 Tbsp (30 ml) olive oil
½ tsp (2,5 ml) miso paste
4 garlic cloves, finely grated
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 kg baby potatoes, washed and halved

Miso Brown Butter Drizzle

¼ C (60 ml) Ladismith Spreado
1½ tsp (7.5 ml) miso paste

To Serve

250 g sour cream
1 Tbsp (15 ml) finely chopped chives
freshly ground black pepper
20 g fresh rocket, washed
small handful of mixed micro herbs

Roasted Baby Potatoes 

In a large mixing bowl, combine the melted Spreado, olive oil, miso paste, grated garlic, salt, and pepper. Mix well to combine.

Add the baby potatoes to the bowl and mix to ensure they are evenly coated. Place the potatoes on a baking tray, cut side facing down.

Roast the potatoes in the oven for about 45 minutes, or until they are soft on the inside and golden and crispy on the outside. You can turn the potatoes around halfway through the roasting time.

Miso Brown Butter Drizzle

Add the Spreado to a small saucepan; allow to gently melt and froth, then add the miso paste and mix very well to combine.

To Serve

Mix the sour cream and half of the chives together in a small bowl. Arrange the roasted baby potatoes on a serving platter, then add dollops of sour cream. Drizzle with miso brown butter and season with a crack of black pepper. Garnish the dish with fresh rocket, micro herbs and a final sprinkle of remaining chives and serve immediately.