Yama Kitchen & Bar's potatoes with miso and pecorino

AT A GLANCE

  • Serves 6 people

"Potatoes go with butter, butter goes with miso and, strangely, miso goes with pecorino," says Michael Ryan. "These three ingredients have been waiting to get together for some time."

  • 500 gm small kipfler potatoes, scrubbed
  • 100 gm unsalted butter, softened
  • 1ΒΌ tbsp white miso
  • 50 gm aged pecorino, finely grated with a Microplane
01   Preheat oven to 200C. Boil potatoes in salted water until just tender (15-20 minutes). Drain, cool briefly, and then cut each potato in half.
02   Beat butter and miso in a bowl to combine, then transfer to a large deep frying pan and melt over low heat. Add potatoes and toss to coat until warmed through (1-2 minutes). Transfer to a 20cm x 30cm oval or rectangular ceramic baking dish that fits potatoes in a single layer, and bake until turning golden brown on edges (15-20 minutes). Scatter generously with finely grated pecorino and serve hot.

Topics:

RECIPES, JAPANESE, PECORINO, PECORINO, MISO, POTATO, POTATO, MISO

Recipe:

HAMISH NUGENT, RACHEL REED , MICHAEL RYAN

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

FEATURED IN

Sep 2016

Sep 2016

View Full Site