These roasted new potatoes are shatteringly crispy and served with umami-laden miso and chive sour cream they make the perfect side dish. The skins are so crispy they could easily be a snack for a party. With zero peeling or prep needed for the spuds, they are very low in effort.
I tested roasting them with duck fat and with olive oil and in the end, I prefer the olive oil. I think normal roasted potatoes benefit greatly when roasted in duck fat (they take longer and have a bigger surface area), but for new potatoes with skin on, the olive oil is just delicious. I heated the olive oil on the oven for 10 minutes before I added the potatoes. This just helps them crisp up a little more right from the get-go. It’s important to salt the water the potatoes boil in and then season them again when they go in the oven and immediately after they come out. I guess I like salty roast potatoes.
I was inspired to add miso to the sour cream (or crème fraiche) after enjoying something similar at the Spek & Bone pop-up dinner at Grand Domaine in Stellenbosch. Bertus served his fire-roasted potatoes with a miso and chive cream and it was utterly delicious. The pop up is happening for 3 more weeks if you are keen to check it out. This is the view you can expect.
Recipe serves 4
- 1 kg new potatoes
- +- 4 Tbsp olive oil
- 250ml sour cream or crème 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
- 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.
- Preheat your oven to 200 C
- Drain the potatoes and allow to steam dry for about 5- 10 minutes.
- 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).
- 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.
- 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.
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