Smashed Potatoes with Miso Maple Sriracha Sauce

Ingredients

700 g(24.7oz) Small potatoes
1 tbsp Salt (for boiling potatoes)
To taste Salt
To taste Black pepper
To taste Olive oil
To taste Parsley, chopped

《A》

3 tbsp ENJUKU KOJI MISO
3 tbsp Vinegar
3 tbsp Maple syrup
To taste Sriracha sauce

Nutrition Facts

Calories・203kcalCarbohydrates・44gProtein・5gFat・1gSaturated Fat・0.2gPolyunsaturated Fat・0.4gMonounsaturated Fat・0.1gSodium・2232mgPotassium・798mgFiber・5gSugar・11gVitamin A・15IUVitamin C・34mgCalcium・46mgIron・2mg

Instructions

<Preparation> Preheat the oven to 200°C (400°F).
Mix <A> together.
Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft and fork-tender (Boiling time for small potatoes: approx. 15–20 minutes.) Alternatively, microwave them.
On a large baking sheet, place the boiled potatoes on the sheet and smash them using the back of a glass or a fork. Brush with olive oil and sprinkle salt and pepper. Bake for 25–30 minutes until the potatoes are deep golden and crispy.
Sprinkle with parsley and serve with miso maple sriracha sauce.