Ingredients
- 1 1/2 pounds fingerling potatoes, each as close to the same size as possible
- 1/4 cup mayonnaise
- 2 teaspoons miso paste (brown is ideal, or try chickpea or brown rice miso)
- 1 teaspoon fresh lemon juice (up to 2 teaspoons)
- 4 cups Oil for frying (I use rice bran, peanut, and/or safflower—use more as needed)
- 2 stalks of green onions, trimmed and thinly sliced
- 1 pinch Sea salt (optional)
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