Buttery Grilled Potatoes
These crispy and crunchy yet soft potatoes get their deep flavour and dreamy consistency from a combination cooking method. They’re first boiled to create a creamy interior, then grilled over a barbecue (or griddle pan) to develop crispiness, smokiness and flavour on the exterior. The potatoes are then tossed in spicy and salty miso butter and topped with lime juice and spring onions for freshness, brightness and an extra kick.
The butter these are coated in was inspired by the miso corn on the cob recipe from the blog. There’s something magical that happens when warm cooked vegetables hit butter that has been spiked with miso and chilli. The butter melts, coats and infiltrates the gaps and edges, filling them with saltiness, tanginess and sweetness. Whilst the miso butter works wonders on charred corn, as it creates a whole contrasting sweet and savoury situation, I felt like crispy potatoes could also hugely benefit from it too in a myriad of ways, so here we are.
500g new potatoes
1 tbsp salt
100g plant based butter, at room temperature
1-2 tbsp (15-30g) white miso
1 tsp chilli flakes
¼ tsp cayenne pepper
2 spring onions, finely chopped (around 60g)
1 lime, juiced
1 tbsp (9g), sesame seeds
Add the potatoes to a large pot, fill it with cold water and add 1 tbsp of salt. Bring the water to a boil and cook the potatoes for 14-16 minutes - until you can easily insert a fork into the largest one.
Drain the potatoes and let them sit in the colander for 15 minutes, during which they’ll release their steam.
While the potatoes cool, prepare and light a barbecue or heat a griddle pan over high heat.
Oil the grates of the barbecue or light oil the griddle pan. Add the potatoes and grill them for 8-10 minutes, turning them around occasionally, until they’re crisp throughout and charred in some spots.
In the meantime, prepare the miso butter. In a small bowl combine the butter and 1 tbsp white miso. Use a fork or rubber spatula to mix them together until combined. Add the chilli flakes and cayenne pepper and stir to combine.
Taste the miso butter for seasoning. Depending on how salty the butter you are using is, add the second tbsp of miso butter.
Once the potatoes are grilled, transfer them into a large bowl. Add the miso butter and thoroughly toss them together for 2-3 minutes, until the miso butter is evenly coating all of the potatoes.
Carefully stir in half of the spring onions and lime juice into the potatoes.
Serve the potatoes topped with the remaining spring onions and lime juice, along with the sesame seeds.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.