You know, I feel for the potato. For a few years there, they were real undesirables, with sweet potato getting all the glory for being beta-carotene suppliers and tasting pretty good in a brownie. But, you know what? I like a potato. I like a potato a lot.
Aside from the fact that potatoes have a rightful place in a balanced, healthy diet, there’s a lot to praise about potatoes. For one, they’re simple to grow. I’ve never been one with green fingers, but I did once manage to nurture a potato patch in my back garden and enjoyed a few months of lovely spuds alongside ever dinner. They’re cheap, easy to make tasty in many different ways, and versatility is an asset that always warrants praise.
Miso also has a special place in my heart and kitchen. I’d put it on everything if I could – in fact, I probably have. So, miso smashed potatoes is not one of the most outlandish ideas I’ve ever had, but it’s certainly one of the best. In this, the potatoes are first boiled to make them lovely and fluffy, before smashed, seasoned and roasted to get that lovely crisp exterior. It’s the best of both worlds if you like both mash and roast. Add a little spice and herbs and voila – perfection. The greatest dinner any time of the week.
- 12 small potatoes (650g – I used Charlotte potatoes but any will do)
- 2 tablespoons olive oil
- 2 tablespoons miso paste
- 2 tablespoons almond or soy milk
- 1/2 teaspoon garlic granules
- 1 red chilli (finely sliced to serve)
- A handful fresh parsley (chopped to serve)
Pre-heat your oven to 180°C.
Bring a pot of water to boil on the hob and add your potatoes. Boil for around 8-10 minutes, until soft – you should be able to put a knife through.
In the meantime, mix together the olive oil, miso, milk and garlic.
Once the potatoes are ready, take a baking tray and grease the bottom with extra oil. Place your potatoes in the tray and use a potato smasher, the back of a large spoon or just your hand to smash the potatoes until flattened but still in one piece.
Take your miso dressing and drizzle around a teaspoon over each potato. Then place the tray in the oven for 20-25 minutes, until the skin is crispy.
Remove and sprinkle over your chilli and parsley. Enjoy!