Spicy Miso Potatoes

Once you’ve had a taste of these sweet-and-spicy potatoes, you’ll be hooked. I’ve used hot sauce in place of the kochujang (spicy Korean bean paste) and olive oil in place of the sesame oil and they still turned out delicious. I remember making these for New Year’s dinner with my future mother-in-law but ate them all in the pan before they could make it to her house. Luckily I had made vegan fondue also, or I would have arrived empty-handed. Enough talking — get thee to the kitchen and make these!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s