Garlic Miso Glazed Potatoes
Simple and different. I like the combo of miso and tomatoes. Might seem weird to combine tomatoes and potatoes but the miso butter works well here as something of a bridge between the two.
What you will need
1 lb marble potatoes
1 cup cherry tomatoes
1 tbsp sesame oil
2 Tbsp miso garlic butter
How to cook
1
2
Wash the potatoes and then place them in a pot and submerge in water over medium heat. Simmer until easily pierced with a fork. 10-25 minutes.
3
It's easy to make, keeps well in the freezer, and it's a great way to jazz up all kinds of dishes.
4
Remove the potatoes from the water and slice into rounds.
5
In a nonstick pan over medium heat, heat the sesame oil and add the potatoes.
6
Add the potato slices and fry until golden brown on both sides. I like to use chopsticks for this kind of stuff because they make it easy to grab and flip the delicate potato slices.
7
Add the tomatoes. Sautèe until charred on both sides and almost ready to burst.
8
Add the miso butter and sautèe. The tomatoes should give off enough juice to form a light sauce with the miso butter.
9
Miso Garlic Butter
It's great to have a batch of this stuff on hand. It keeps for a long time in the freezer and it goes well with all kinds of stuff.