| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 534 |
| Fat | 27.3g |
| Saturates | 7g |
| Protein | 7.8g |
| Carbs | 64.8g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Line a roasting tray with baking paper.
Cut the roasting potatoes into roughly ½cm slices, leaving the bottom intact. (You can do this by placing chopsticks or wooden spoon handles on either side of the potato and slicing until you hit the chopsticks or handle).
Place the potatoes on the prepared roasting dish with the thyme sprigs and generously drizzle with the olive oil and season well with the salt.
Place in the oven for 30 minutes or until crisp and fork tender.
To make the miso glaze, combine the butter, miso paste, finely grated garlic, vinegar and freshly ground black peppercorns in a small saucepan and cook, stirring, until all the butter has melted. Remove from the heat and set aside.
Remove the potatoes from the oven and brush with the miso glaze.
Place in the oven for another 10-15 minutes to caramelise the glaze.
Brush with the extra glaze just before serving.
