Miso roasted Inca Gold potatoes and mushrooms

Miso roasted Inca Gold potatoes and mushrooms




  • 1kg Inca Gold potatoes - cut into bite-sized pieces
  • 300g mushrooms
  • 3 tbsp white miso paste
  • 2 garlic cloves - finely chopped
  • 2 tsp grated ginger
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • Salt and ground black pepper
  • 1-2 spring onions - thinly sliced on the diagonal, to serve
  • 2 tsp white or black sesame seeds - toasted


Preheat oven to 200°C.

Line a large roasting pan with baking paper. In a bowl mix miso, garlic, ginger, brown sugar and the oils together.

Add the Inca Gold potatoes and mushrooms and coat in the mixture. Season with salt and pepper.

Pour the mixture into the prepared pan in a single layer and roast for 30 minutes, turning after 15 minutes.

Transfer to a serving dish. Garnish with spring onions and sesame seeds.

To serve: Serve with pan-fried fish and salad for a quick and tasty meal.

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