"Potatoes go with butter, butter goes with miso and, strangely,
miso goes with pecorino," says Michael Ryan. "These three
ingredients have been waiting to get together for some time."
500 gm small kipfler potatoes, scrubbed100 gm unsalted butter, softened1¼ tbspwhite miso50 gm aged pecorino, finely grated with a Microplane
Preheat oven to 200C. Boil potatoes in salted water until just tender (15-20 minutes). Drain, cool briefly, and then cut each potato in half.
Beat butter and miso in a bowl to combine, then transfer to a large deep frying pan and melt over low heat. Add potatoes and toss to coat until warmed through (1-2 minutes). Transfer to a 20cm x 30cm oval or rectangular ceramic baking dish that fits potatoes in a single layer, and bake until turning golden brown on edges (15-20 minutes). Scatter generously with finely grated pecorino and serve hot.