Miso Butter Roasted Leeks & Potatoes
I feel like roast potatoes are an essential part of any roast meal but they are often a bit of an after-thought. This dish not only celebrates the humble roast potato but also pairs it with leeks and miso to amp up the flavor. Leeks are (in my humble opinion) one of the most underrated vegetables. Often in soups or the base of dishes, they fade into the background. When roasted like this, they become insanely tasty. They are soft and sweet, while being crunchy and charred. I love a roast potatoes, but I think the leeks are a highlight of this dish.
Miso Butter Roasted Leeks & Potatoes
Yield: 4-6
Ingredients
- 4 tablespoons white miso paste
- 100g unsalted butter, softened
- 3 large leeks
- 1 kg medium potatoes, peeled and halved
- 1/3 cup olive oil
- Salt
- Pepper
Instructions
- Preheat oven to 220C (200C fan-forced). In a large pot, place potatoes, cover with water, add salt and bring to a boil. Boil potatoes until VERY tender and fully cooked through. Drain potatoes and allow the steam to fully evaporate.
- While the potatoes are drying, combine butter, miso and a large pinch of ground pepper.
- Cut the green tops off the leeks, cut in half lengthways and rinse off any dirt. Place on a roasting tray and drizzle with a small amount of olive oil, 1/3 of the miso butter on top of the leeks and set aside.
- Once potatoes are fully dry, place on a large roasting tray so they have plenty of room around them, top with butter, 3-4 tablespoons of olive oil and toss everything together until the butter melts and all the potatoes are coated.
- Roast leeks and potatoes for 1 hour, tossing/turning once or twice during the cooking to get them evenly browned. Potatoes should be crunchy and golden, leeks should be soften, caramelised and charred on the edges.
- Serve on a large platter with the leeks and potatoes piled up together.
