These spicy miso potatoes are the perfect beer snack. The sweet and spicy miso pairs beautifully with the sweet Andean potatoes. Their bite-sized, round shape makes them an ideal accompaniment to drinks.(Ingredients for two people)
Ingredients
| Tropikos Andean Potatoes | 200g |
| Garlic | One clove |
| Doubanjiang | 1/2 teaspoon |
| Miso | 1 tablespoon |
| Sugar | 1 teaspoon |
| Mirin | 1/2 tablespoon |
| Salad oil | 1/2 tablespoon |
| Chopped small green onion | To taste |
How to make
- Microwave the frozen Andean potatoes to warm them up. Finely chop the garlic.
- Put salad oil and garlic in a frying pan, heat and fry on low heat until aromatic. Add doubanjiang and fry until it is well blended with the oil.
- Add miso, sugar, and mirin to Step 2. Cook over medium heat until the alcohol from the mirin evaporates, then add Andean potatoes and coat well with the miso mixture.
- Plate the dish and sprinkle the finely chopped green onions on top.
