Step 1

Whisk all the sauce ingredients together in a small bowl with about a tablespoon or so of water to obtain a thick, glossy sauce. Adjust the level of spiciness to your liking.

Step 2

Preheat the oven to 220° C / 425° F.

Step 3

Scrub your potatoes really well (no need to peel them) and cut out any blemishes with a sharp knife.

Step 4

Halve the potatoes lengthwise, then cut each half in half and finally each quarter in half again - you should end up with 8 slim wedges.

Step 5

Brush exposed potato flesh with a little oil, place the wedges on a baking tray cut side down. Bake for about 12-15 minutes, then flip the wedges to the other side so that the other exposed side touches the tray. Bake for another 12-15 minutes, until charred and soft all the way through. Season with a little salt.

Step 6

Arrange baked potatoes on a large platter, drizzle with the miso sauce, sprinkle with finely chopped coriander and toasted almonds.