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Crispy roasted new potatoes with miso & chive sour cream

Delicious roast smashed new potatoes with a miso and chive sour cream dip

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Course: Side Dish
Cuisine: International

Ingredients

  • 1 kg new potatoes
  • +- 4 Tbsp olive oil
  • salt
Miso & chive sour cream
  • 250 ml Sour cream or creme fraiche
  • 1 Tbs good quality mayonnaise like Hellman's
  • 10 gms finely chopped chives
  • 1 Tbsp + 2 tsp good quality miso paste
  • zest of ¼ lemon
  • 2 tsp white wine vinegar
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Bring a medium pot of very salty water to the boil and cook your potatoes until I knife can slice through the largest spud and they are just cooked through but still firm.
  2. Preheat your oven to 200 C
  3. Drain the potatoes and allow to steam dry for about 5- 10 minutes.
  4. Drizzle the olive oil over a large baking tray. You want there to be space between the potatoes as overcrowding the pan can cause them to steam and soften. Preheat the pan with oil in the oven for about 10 minutes (you can do this while it preheating).
  5. Decant the potatoes into the pan and toss briefly to coat in the olive oil. Using a potato masher, gently squash each spud about halfway through and space them around the pan. Drizzle a little more olive oil over and then season with salt. Roast for 45 - 50 minutes turning once halfway through.
  6. While the new potatoes are roasting, make the miso & chive sour cream dip. Mix all the ingredients together but only half of the chopped chives. Taste test as your go to adjust where necessary. Serve hot out the oven with the dip on the side and the rest of the chopped chives scattered over the top and a little more salt.

Notes

  • The sour cream dip can be made in advance.
  • These roast potatoes are best eaten on the day they are made as they do not keep well.