These deliciously crispy roast potatoes are coated in a miso butter, giving them a wonderfully umami flavour.
If you're looking for more Christmas side inspiration, take a look at our wealth of Christmas sides.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Cal/Serv:
363
Ingredients
2 kg floury potatoes, such as Maris Piper
4 Tbsp. olive oil
For the miso butter
3 Tbsp. olive oil
50 g unsalted butter, softened
4 Tbsp. white miso paste
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Peel the potatoes and cut into large, even chunks. Put into a large pan (that has a lid) and cover with cold water. Cover and bring to the boil over high heat. Reduce heat, uncover and simmer for 8-10min.
Step 2Meanwhile pour the oil into a large roasting tin (or oven tray) that will hold the potatoes in a single layer. Heat in the oven for 15min.
Step 3Drain the potatoes well and leave to steam dry in a colander for 5min. Return the potatoes to the empty pan and shake to rough up their edges.
Step 4Carefully add the potatoes to the hot oil and turn to coat. Roast for 1hr, basting and turning occasionally.
Step 5Meanwhile, for the miso butter, in a small bowl mix all the ingredients until combined. Carefully remove the potatoes from the oven, add the butter mixture and turn the potatoes to coat. Roast for 15min more, basting and turning once, until golden and crisp. Check seasoning and empty into a warm dish. Serve.
Get Ahead
Complete steps 1 and 3 up to a day ahead. Cool, cover and chill. Complete recipe to serve.
Per serving:
Calories: 363
Protein: 6g
Total fat: 15g
Saturates: 5g
Carbs: 48g
Total sugars: 3g
Fibre: 5g
From crispy roast potatoes to colourful roasted roots - here are our favourite Christmas side dish recipes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
