Roast potatoes with fermented bean sauce
"In my cooking classes, students often ask what to do with the array of Asian condiments they have in their pantry. My response is simple: just like in Western cooking how we use so many condiments to make a variety of dishes, such as mayonnaise and balsamic vinegar, Asian condiments can be used similarly. I use miso not only in Japanese dishes, but also in ice creams and desserts; gochujang is fabulous in pasta; and doubanjiang is great in meat pies. What’s undeniable, though, is that all three of these are brilliant with potatoes. Serve this with roast chicken, and it’s a feast. Sweet potatoes are also a delicious alternative for this recipe." - Tony Tan
This recipe is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.
Ingredients (6)
- 500g new potatoes, cut into chunks
- 2-3 tbs white (shiro) miso paste or gochujang (red chilli paste) or doubanjiang (chilli bean paste), plus extra, to serve
- 2-3 tbs butter or extra virgin olive oil
- White pepper, to season
- 1 tbs thinly sliced chives, to serve
- 2 tbs dill sprigs, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced. Place potatoes in a roasting tray and toss miso, gochujang or doubanjiang along with the butter or oil. Sprinkle with salt flakes and white pepper to taste. Roast for 40-50 minutes, shaking pan a couple of times to dislodge any stuck ones, until potatoes are crisp and tender.
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2.Sprinkle with chives and dill and add a dollop of additional paste if you feel they need it. Toss well and serve.
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