Miso + Maple Rosemary Fries

Our incredible miso glaze gives these chunky fries a deep savoury and sweet flavour, which we then coat in an earthy rosemary salt. Epic.

Ingredients

-1 people+

Metric

Method

1. 1

   Fill a large mixing bowl full of cold water and add a large pinch of salt.

   
2. 2

   Next cut the potato into 1cm thick fries. Then drop the fries into the bowl of water and leave to soak for 30 minutes.

   
3. 3

   Preheat the oven to 200°C fan / 425°F and line 2 large baking trays with baking paper.

   
4. 4

   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.

   
5. 5

   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.

   
6. 6

   Meanwhile, to make the miso glaze, mix the miso paste with the maple syrup and 2 teaspoons of vegetable oil in a small bowl.

   
7. 7

   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.

   
8. 8

   Then put the fries back in the mixing bowl and toss them in the rosemary and an extra pinch of salt to serve. Yum!