Crispy Kipfler Potatoes with Miso Tahini Sauce

1 Hour

〰️

1 Hour 〰️

Serves 5

Ingredients

• 10 Kipfler potatoes

• 1/4 cup tahini sauce

• 2 tablespoons miso paste

• 1/2 tablespoon honey

• Juice of 1 lemon

• Cold water, as needed to thin out the sauce

• Olive oil, for roasting

• Sesame seeds, for garnish (optional)

Method

Prepare the Potatoes: Start by boiling the Kipfler potatoes in a large pot of water until they are soft, yet still firm enough to hold their shape, roughly 8-10 minutes. Preheat your oven to 200°C (392°F). Generously coat the bottom of a roasting tray with olive oil. Cut the boiled potatoes lengthwise in half and place them cut side down onto the oiled tray. Roast for 40 minutes, or until the potatoes are browned and crispy on the edges.

Make the Miso Tahini Sauce: In a bowl, mix together the tahini sauce, miso paste, honey, and lemon juice. The mixture may seize up initially. Gradually add cold water and whisk continuously until you achieve a smooth, runny consistency that's ideal for drizzling over the potatoes.

Serve: Spread the miso tahini sauce on a serving platter. Arrange the crispy potatoes over the sauce. Sprinkle with sesame seeds for an added touch, if desired.

Notes

You can pre prepare the miso sauce and store it in a container for a few days before you use it, just bring it back to room temperature before use. Same with the potatoes, feel free to boil them a few hours before dinner, just leave them out at room temperature, cut and bake when ready.