Our incredible miso glaze gives these chunky fries a deep savoury and sweet flavour, which we then coat in an earthy rosemary salt. Epic.
- We find the best potatoes for roasting into chips are Maris Piper and King Edwards, but really any white potato will do and we always try to use up whatever we have before buying more.
- We use white miso paste in this recipe, which has a more neutral colour and flavour but you can absolutely use red miso paste or brown rice miso paste.
Ingredients
- 800g (28.2oz) potatoes, see notes
- vegetable oil, we use rapeseed oil
- salt
- 1 tbsp white miso paste
- 4 tsp maple syrup
- 1 small handful of rosemary, finely chopped
Method
- Fill a large mixing bowl full of cold water and add a large pinch of salt.
- Next cut the potato into 1cm thick fries. Then drop the fries into the bowl of water and leave to soak for 30 minutes.
- Preheat the oven to 200°C fan / 425°F and line 2 large baking trays with baking paper.
- Drain the fries then pat them dry with a tea towel. Wipe dry the mixing bowl and add the fries back in along with 4 tbsp vegetable oil and a large pinch of salt. Toss to combine.
- Lay the fries on the baking trays so they’re not touching each other. Roast for 20-30 minutes or until golden, turning halfway through.
- Meanwhile, to make the miso glaze, mix the miso paste with the maple syrup and 2 teaspoons of vegetable oil in a small bowl.
- Remove the fries from the oven and brush them with the miso maple dressing on both sides. Return the fries to the oven and roast for 2-3 minutes. Keep an eye on them so they don’t burn.
- Then put the fries back in the mixing bowl and toss them in the rosemary and an extra pinch of salt to serve. Yum!
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