Method:

• Preheat oven to 190'C fan/210'C conventional
• Place potatoes in a saucepan with cold water, add the salt, and bring to a boil until just knife tender. This can take anywhere from 10-15 minutes
• Once the potatoes are knife tender, drain in a colander. Place the colander of potatoes on top of the saucepan and cover with a kitchen towel to dry fry 15 minutes. The towel will absorb the steam
• Whilst the potatoes are cooling, place the butter and olive oil in a pan on a low heat
• Add the garlic, rosemary, thyme, and black pepper and allow to infuse over a low heat for at least 10 minutes
• After 10 minutes, turn the heat off and whisk in the miso paste until as smooth as possible. Remove the garlic and rosemary stems at this point as they've done their job
• Transfer the potatoes to a dry sauce pan and pour over the miso butter mixture. Cover with a lid and gently toss the saucepan to coat all the potatoes
• Transfer your potatoes to a roasting tray and lay them out in a single layer. The rougher and fluffier the potatoes look, the crispier they will become
• Roast for 50 minutes turning the potatoes over half way, until golden brown and crispy