Spiced Miso Roasted Potatoes with Watercress Sauce and Almond Pesto

Thursday, 31 January 2019 4:08:00 pm Pacific/Auckland

The perfect accompaniment to Summer BBQs and delicious yet simple dining alfresco.

Serves: 4 as a side dish

Prep time: 20 mins

Cooking time: 30 mins


For the miso roasted potatoes:

3 tablespoons Miso paste
1 teaspoon hot harissa paste  
2 tablespoon tamari soy sauce
1kg small new potatoes, washed, halved if large

For the watercress and almond pesto:

30g blanched almonds
1 garlic clove, peeled and finely minced
100g fresh watercress, leaves and thin stems finely chopped
2 tablespoons apple cider vinegar
60ml olive oil                                                 
4 radishes, finely sliced
Baby watercress leaves to garnish (optional)


Preheat the oven to 180c

Bring a large sauce pan filled with water to a boil over a high heat.

When boiling add the potatoes and par-boil for 10 mins.

Drain and set aside to cool slightly.

Add the almonds to a roasting tray and toast in the preheated oven for 4–6 mins or until golden.

Remove from the oven and set aside to cool.

In a medium sized mixing bowl add the miso, harissa, and tamari, stir to combine.

Add the potatoes and mix coat.

Line a roasting tray with baking paper and add the potatoes.

Roast in the oven for 15-20 mins or until slightly charred and cooked through.

Remove from oven and allow to cool slightly.

Finely chop the toasted almonds and add to a small mixing bowl along with the watercress, white wine vinegar, olive oil and season to taste.

Mix to combine making a pesto style dressing.

To serve place the miso roasted potatoes into a shallow bowl and spoon over the watercress and almond pesto and garnish with shaved radish and extra watercress leaves.


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