Name: Crispy Miso Butter Roast Potatoes
Total time: 1 h
Yield: 4
Cuisine: Others
Ingredients: 1kg Maris Piper potatoes (or King Edward potatoes); peeled and weighed after preparation; 2 tbsp Rapeseed oil; 1/4 tsp Freshly ground black pepper; 25g Yutaka White Miso Paste; 35g Unsalted butter; 2 (approximately 6g) Garlic cloves; finely grated; 2 tsp (approximately 2g) Fresh rosemary leaves; finely chopped

4Serving365kcalSidesEasyOthersVegetarian

2026.11.11

Written by: Shop Yutaka Admin

Golden and wonderfully crispy on the outside, with fluffy centres and a rich, savoury finish, these Crispy Miso Butter Roast Potatoes bring a delicious Japanese-inspired twist to a classic British Christmas side dish.

Maris Piper potatoes are parboiled, gently roughed up and roasted until beautifully golden, then finished with a fragrant mixture of Yutaka White Miso Paste, melted butter, garlic and rosemary. The miso adds a rich umami flavour, while the butter gives the potatoes a deliciously savoury finish.

Perfect for Christmas dinner, Sunday roasts or comforting winter meals, these easy miso roast potatoes pair beautifully with roast turkey, chicken, vegetarian roasts and your favourite festive vegetables.

Ingredients

For the Roast Potatoes

1kgMaris Piper potatoes (or King Edward potatoes), peeled and weighed after preparation
2 tbspRapeseed oil
1/4 tspFreshly ground black pepper

For the Miso Butter

25gYutaka White Miso Paste
35gUnsalted butter
2 (approximately 6g)Garlic cloves, finely grated
2 tsp (approximately 2g)Fresh rosemary leaves, finely chopped

Cooking Steps

1. Preheat the oven

Preheat the oven to 220°C (200°C fan / Gas Mark 7).

Pour the rapeseed oil into a large, sturdy roasting tin and place it in the oven to heat while the potatoes are being prepared.

Make sure the roasting tin is large enough to hold the potatoes in a single layer without overcrowding.

2. Prepare the potatoes

Peel the potatoes and weigh out 1kg.

Cut them into evenly sized chunks, approximately 4–5cm across, so they cook at a similar rate.

Place the potatoes in a large saucepan and cover with cold water.

3. Parboil the potatoes

Bring the water to the boil over a medium-high heat.

Once boiling, reduce the heat slightly and simmer for approximately 8–10 minutes, until the outer edges are beginning to soften but the centres are still firm.

The potatoes should hold their shape when lifted from the water.

Drain thoroughly in a colander.

4. Steam-dry and roughen the edges

Leave the drained potatoes to steam-dry for approximately 5 minutes, allowing excess moisture to evaporate.

Return them to the empty saucepan, cover with a lid and gently shake the pan a few times.

This roughens the outer surfaces of the potatoes, creating fluffy, starchy edges that become beautifully crispy during roasting.

Take care not to shake too vigorously, as the potatoes may break apart.

5. Roast the potatoes until golden

Carefully remove the hot roasting tin from the oven.

Add the potatoes to the hot rapeseed oil, taking care to avoid splashes.

Gently turn the potatoes using a spatula or tongs until evenly coated in the oil.

Sprinkle with the freshly ground black pepper.

Arrange the potatoes in a single layer, leaving a little space between each piece.

Roast for approximately 40 minutes, turning once after 20 minutes, until the potatoes are golden brown and crisp around the edges.

6. Prepare the miso butter

While the potatoes are roasting, melt the unsalted butter in a small saucepan over a low heat.

Add the finely grated garlic and stir gently for approximately 1 minute, until fragrant. Do not allow the garlic to brown.

Remove the saucepan from the heat.

Add the Yutaka White Miso Paste and finely chopped rosemary.

Stir thoroughly until the miso is evenly incorporated into the melted butter and the mixture forms a smooth, savoury coating.

Keep the miso butter ready to use during the final stage of roasting.

7. Add the miso butter and finish roasting

Once the potatoes are golden and crispy, carefully remove the roasting tin from the oven.

Drizzle all the prepared miso butter over the hot potatoes.

Gently turn them with a spatula to coat evenly, taking care not to crush the crispy edges.

Return the roasting tin to the oven for approximately 5 minutes, until the miso butter is bubbling gently and the potatoes are lightly glazed.

Watch carefully during this final stage, as miso and butter can brown quickly at high temperatures.

8. Serve immediately

Remove the potatoes from the oven and transfer them to a serving dish.

Spoon any remaining miso butter from the roasting tin over the potatoes.

Serve immediately while hot, with golden, crispy edges, fluffy centres and a rich, savoury miso butter coating.

Enjoy alongside roast turkey, chicken, vegetarian Christmas mains or your favourite festive vegetables.

Tips

1. Choose floury potatoes for the crispiest results

Maris Piper and King Edward potatoes are excellent choices for roasting in the UK. Their floury texture helps create soft, fluffy centres and crisp, golden edges when cooked correctly.

Waxy potatoes tend to hold their shape more firmly and may not develop the same fluffy interior.

2. Parboil the potatoes before roasting

Parboiling softens the outer layer of the potatoes and prepares the surface for roasting. Aim for potatoes that are starting to soften around the edges but remain firm in the centre.

Avoid fully cooking them at this stage, as they may break apart when transferred to the roasting tin.

3. Steam-dry and roughen the edges

Allowing the drained potatoes to steam-dry removes excess moisture, helping them become crispy rather than soggy.

Gently shaking the potatoes in the saucepan creates rough, starchy surfaces that develop a particularly satisfying crunch in the oven.

4. Preheat the roasting oil

Adding the potatoes to hot oil helps begin the roasting process immediately and encourages golden, crispy edges.

Use a sturdy, oven-safe roasting tin and handle it carefully when transferring the potatoes.

5. Do not overcrowd the roasting tin

Arrange the potatoes in a single layer, leaving enough space for hot air to circulate.

If necessary, use two roasting tins. Overcrowding traps moisture and can prevent the potatoes from developing a crisp exterior.

6. Add the miso butter towards the end of roasting

Yutaka White Miso Paste contains naturally occurring sugars and proteins that can brown quickly when exposed to high heat.

Roasting the potatoes in oil first, then adding the miso butter during the final few minutes, helps prevent the miso from burning while retaining the crisp texture.

7. Let the miso provide the seasoning

Yutaka White Miso Paste has a naturally salty, savoury flavour, so additional salt is not required in this recipe.

Using unsalted butter allows the miso flavour to stand out without making the finished potatoes overly salty.

8. Use fresh garlic and rosemary

Garlic and rosemary add fragrant, savoury notes that complement both the miso and the buttery potatoes.

Gently warming the garlic in the butter before adding the miso helps develop its flavour without burning it.

9. Prepare ahead for Christmas dinner

You can peel, parboil and steam-dry the potatoes in advance.

Allow them to cool promptly, then refrigerate in a covered container for up to 24 hours.

Roast the chilled potatoes in hot oil, allowing extra time if needed, and prepare the miso butter separately.

For the best results, add the miso butter shortly before serving.

10. Serve immediately for maximum crispiness

Roast potatoes are at their best when freshly cooked.

Once coated in miso butter, the crisp edges will gradually soften as the potatoes cool. Serve immediately to enjoy the contrast between the crunchy exterior and fluffy centre.

FAQ

Q.What are Miso Butter Roast Potatoes?

A.Miso Butter Roast Potatoes are a Japanese-inspired variation of traditional British roast potatoes. Floury potatoes are roasted until golden and crispy, then finished with a savoury mixture of Japanese miso paste, butter, garlic and rosemary. The miso adds a rich umami flavour, while the butter creates a deliciously smooth, savoury coating.

Q.Why does miso work well with roast potatoes?

A.Miso has a rich, savoury umami flavour that complements the natural sweetness and mild taste of potatoes. Combined with butter, it creates a deeply satisfying seasoning that enhances the golden, roasted flavour without overpowering the potatoes.

Q.What type of potatoes are best for miso roast potatoes?

A.Maris Piper and King Edward potatoes are ideal because of their floury texture. They develop fluffy centres and crispy exteriors when parboiled and roasted. These varieties are widely available in UK supermarkets.