Miso Lemon Cayenne Crisped Potatoes
I have had the lovely opportunity to work at a farmer’s market lately, and with each shift I get a fairly small sum of money, and a butt ton (yes, butt ton) of free produce. I LOVE this job (I think you can understand why) and I have been positively geeking out about all the cool veggies that are in season right now in the bay area. In between bouts of beet obsession, celeriac worship, and kabocha romance, I have occasionally found myself with a few bucks of trade credit left over at the end of the market. These are the moments when I return to the cheapest root I can find to use it up: the potato. Just the site of these bad boys had me craving something crispy and starchy. Because I think oil is kind of bullshit (not a whole food, doesn’t add much in the way of nutrition to a damn thing) I challenged myself to make something low oil and epic. I knew I needed a glaze, for both taste and crisping purposes, and I knew I wanted the flavor to be tangy, spicy, and unique. What came was a blend of miso, sriracha, dijon mustard, fresh ground pepper, sea salt, and my secret weapon of flavor, KeVita. The fermentation of the KeVita added a perfect depth of flavor to the spuds, and the miso and srirarcha were totally married by the dijon. BOOM. This recipe is delicious. Flavorful low-oil crispy potatoes have been born.
|Miso Lemon Cayenne Crisped Potatoes|| |
- 2 pounds potatoes. I would suggest yukon gold or red, but sweet or purple potatoes might be good too.
- ¼ cup Lemon Cayenne KeVita
- 3 tablespoons miso
- 1 teaspoon dijon mustard
- 2 teaspoons Sriracha hot sauce
- ¼ teaspoon sea salt, or to taste
- generous grating of black pepper
- Wash the potatoes well and cut them in to bite sized pieces. Try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes. Mine took 25 minutes.
- Drain your potatoes and rinse them with cold water to cool them down enough to handle.
- Whisk together the remaining ingredients in a small bowl. Pour over the potatoes and mix well. Check flavor and add more miso, sriracha, mustard, pepper or salt to taste.
- Heat a non-stick pan over medium heat and spray with spray oil.
- Dump the whole mess of potatoes and sauce in the pot and cook on high. You want your potatoes to be an even layer in the pan, and to cook until the sides are brown and crispy. I let mine crisp for ten minutes, and then flipped them and cooked the other side for ten more.
- Serve with steamed kale, tamari marinated grilled kale, and tahini sauce!