Standby a small mixing bowl. Add the Unsalted butter, dark miso and chopped English parsley. Keep aside.
Standby another small mixing bowl. Add the curry powder and mayonnaise. Keep aside as well.
Peel the U.S. Russet potatoes. Then, cut the ends of the potatoes. Cut the U.S. Russet potatoes lengthwise into 1/4 – 3/8-inch slices. Do not cut larger than 1/2 inch. Larger slices are slightly harder to manipulate and also do not get as crispy when baked.
Place the potato horizontally. Place the skewer on both sides of the potato. Use skewers as a base so that you do not cut all the way through the potato and cut vertical lines. Keep the lines close to each other so you make the accordion shape. (For those that like to get technical, try to keep the lines no more than 1/16 inches apart.
In the same fashion, flip the potato over and cut diagonal lines.
Push the skewer through the potato. (I find it best to leave the potato on the cutting board, place my hand over the potato to hold it down, and gently push the skewer through the centre of the potato. Please be careful so that you do not pierce yourself with the skewer.) Gently stretch out the potato, starting with the bottom and work towards the middle.
While you are slicing the potatoes, keep the potatoes that you have already cut in cold water. This helps to keep the potatoes from turning brown.
Now, brush the miso butter mixture onto both sides of the potatoes.
Once both sides of the potato skewers are coated with the butter mixture, it is time to transfer them into the oven. Place the potatoes in a pre-heated oven at 350°F for about 45 minutes flipping gently halfway through. Once done place it on the plate and served with the curry Aioli.
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