Miso Butter Potatoes



1 kg pink-eye potatoes, skin on

200 g butter

1 tablespoon white miso paste

salt and freshly ground black pepper

Feeds 6


Place the whole potatoes in a medium saucepan of water and boil for about 10

minutes or until they are soft in the middle but the skin hasn’t broken. Drain and

return to the pan. Add the butter and miso and toss to melt and coat, then set aside to marinate. Pack in your picnic basket for the day.

Heat your barbecue for about 10 minutes with the lid down until it’s nice and hot.

Slice the potatoes in half, then place on the barbecue, cut side down, and let them get nice and golden all over – this will take about 10 minutes.

Season to taste, and serve with the barbecued butterflied leg of lamb.