BearLion Kitchen Miso Potatoes with Garlic, Lime & Chilli

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10 October 2023

Reading Time: 2 minutes

A recipe taken from the wholesome new cook book Food For Thought: A New Zealand Grown Cook Book From BearLion Kitchen. The addition of fresh slices of lime to this salad is what really brings it alive. I go nuts for limes when they are in season. If you are making this when there are none available, lemon will suffice.


  • 1/3 cup sunflower seeds 
  • 4 heaped tbsp miso paste 
  • 2 tbsp olive oil 
  • 3 tbsp water 
  • 6 potatoes, scrubbed & chopped into big wedges 
  • 8 cloves garlic 
  • ¼ cup olive oil 
  • 5 big kale leaves 
  • 1 whole chilli, finely chopped, or dried flakes 
  • 2–3 limes, zest and flesh
  • salt


  1. Preheat oven to 170˚C fan bake. 
  2. Toast the sunflower seeds on a small tray for 15 minutes. Remove seeds from the oven and turn temperature up to 220˚C. Mix the miso, olive oil and water in a bowl, add your potato wedges and mix and coat well.
  3. Spread them on a tray and roast for 20–30 minutes. Don’t be alarmed as the miso can darken quickly.  If your oven is super hot and it looks as though the miso is blackening, turn oven down to 200˚C. Finish cooking when spuds are tender. 
  4. Slice garlic thinly and place in a small pot with the olive oil, cook on medium heat until just starting to brown and then turn the heat off. The hot oil will continue to cook the garlic. 
  5. Prep your kale by washing and stripping the frills from the stems, then roughly tearing the leafy part into bite-sized pieces.
  6. Slice the stalk thinly. When potatoes are ready, turn off the oven, remove the tray and place your kale stems and leaves on top. Put back in the oven and let the residual heat almost blanch the kale. Give it 5 minutes and then remove to cool. 
  7. Put the potatoes and kale into a bowl, add all the garlic and oil, chilli (use as much or as little as you like; fermented chilli is my favourite) and lime zest. Remove the pith from the lime, then slice very thinly and add to the potato mix. Give a good toss and try a mouthful with a little bit of everything together. Does it need a little salt to bring it all together? 
  8. Serve as is or with a whole fried flounder, or perhaps some chopped boiled eggs with aioli.

Recipe from Food for Thought: A New Zealand-Grown Cookbook from the BearLion Kitchen. “Food for Thought is a book for anyone who likes to eat tasty food that is easy to make. A book for anyone who cares what they put into their body. A book for anyone who gives a damn about this planet. Be prepared to simplify and improve your attitude to cooking, to food and to the way you live your life”

Related article: BearLion Kitchen Date Pudding With Espresso Syrup

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