Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson
If you haven’t tried these moreish potatoes you’ve been missing out!
2 large Agria potatoes or 2 cups baby (gourmet) potatoes
1 cup aioli or mayonnaise
1 tsp miso paste
½ cup grated Pecorino cheese (or Grana Padano)
1 spring onion
extra virgin olive oil
salt & pepper
Cut potatoes into even chunks or keep whole if using baby potatoes. Place potatoes into cold water and bring to a gentle boil. Cook until tender, approx. 25 minutes.
Drain and gently crush the potatoes. Place on a baking tray and coat in olive oil, season with salt & pepper. Bake at 200°C until golden and crispy on the outside.
Meanwhile, mix the aioli or mayo with the miso paste and whisk to combine.
To serve, combine potatoes, miso mayo, spring onion and Pecorino in a large bowl and mix until evenly coated. Serve with extra grated Pecorino on top.