Miso-tamarind roast potato wedges with garden salad recipe

1. 1

   Cut the potatoes into thick wedges and then boil them (skin on) for 7-8 minutes or until barely tender.

2. 2

   Drain the potatoes and let them cool and dry completely.

3. 3

   In a large bowl mix the potatoes with the miso, tamarind chutney and oil and toss them all until there is even coverage.

4. 4

   Roast the potatoes in the oven at 180C for 15-20 minutes, until they are crisp and sticky brown.

5. 5

   To make the salad simmer the asparagus, beetroot and peas for approximately 4-5 minutes and then drain them.

6. 6

   Plate the salad and the potatoes and serve with garlic mayonnaise, and sliced radishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.