By Andrew Taylor - Spud Fit | August 9, 2021

Miso Baked Potatoes with Peas

Derek is another person who would be equally at home in the Athletes section of this book. He’s a nutritionist who also places a huge emphasis on physical exercise and fitness, and he certainly walks the walk. His fuel is simple and delicious, and his ‘muscle meals’ are always crowd-pleasing while providing the perfect fuel for athletic performance
and vitality.


  • 8–10 medium yellow or red potatoes, cubed
  • 235 g (81/2 oz/1½ cups) frozen peas

Miso sauce

  • ¼ red onion
  • 2 tablespoons miso paste
  • 2 tablespoons whole linseeds (flaxseeds)
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon apple-cider vinegar
  • 1–2 garlic cloves


  • Step 1

    Preheat the oven to 190°C (375°F).

  • Step 2

    Combine the miso sauce ingredients in a highspeed blender with 125 ml (4 fl oz/1/2 cup) water and blitz until smooth.

  • Step 3

    Put the cubed potatoes in a mixing bowl, pour in the sauce and mix until evenly coated.

  • Step 4

    Transfer the potatoes to a large, glass baking dish and bake for 30 minutes. Give the potatoes a stir, then bake for another 20 minutes.

  • Step 5

    Add the frozen peas, mix well, then bake for a final 10 minutes, or until the peas are soft and cooked through. Serve immediately.

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