Miso butter new tatties

Revisiting this recipe as we harvest the first of our potatoes from the garden.

Not sure they count as new in August but any how.

If we were sentenced to eat only one thing for eternity these might be them.

A Peruvian tuber paired with a Japanese condiment, suspended on a pillow of your favourite fat...

Ingredients

• Wee Potatoes - 400g (or large ones sliced into 2cm cubes)
• Butter - 1 large tbs (we used goat 🐐 but vegan block or olive oil also work)
• Oat Miso - 1 large tbs (50:50 to your fat of choice, other misos also work)

Method

1. Boil your potatoes till soft and spike-able with a fork.
2. Strain and add back to the pan.
3. Add your butter, put the lid on and let it melt.
4. Add your miso and mix (Rummle) with a wooden spoon till the miso and butter have emulsified.
5. Finely chopped fresh herbs with black pepper if you feel fancy but also just gorgeous as they are.

Service please 🙏!