Have you bought miso yet? I extolled its virtues in this super simple Grilled Miso Salmon and in this Grilled Vegetable Salad with Miso Dressing and Toasted Cashews. I can’t tell you how often I use miso in everyday cooking in salad dressings, marinades, and seasoning for roasted vegetables. That being said, I think this potato recipe is my favorite use of miso.
Small red potatoes are boiled until they are just tender, fried
in a little melted butter, and then coated in an umami bomb of miso, brown
sugar, and spicy garlic paste. They are mouthwatering. They also smell amazing while you are pan
frying them.
I think these little beauties are great served with any
grilled Asian-inspired protein. I served
them alongside Chicken Yakitori and a simple slaw.
You will love this detour from your regularly scheduled potatoes!
You will love this detour from your regularly scheduled potatoes!
Miso Potatoes
Adapted by Lindsay at Perfecting the Pairing from PBS
Ingredients:
- 24 oz small red potatoes
- 2 Tb white miso paste
- 2 Tb sherry
- 1 Tb Chicken broth or water
- 1 Tb brown sugar
- 2 tsp chili garlic paste
- 2 Tb butter
Directions:
Boil the potatoes in water until they are fork tender. Drain the potatoes and allow them to
dry. In a small bowl combine the
remaining ingredients, except the butter, whisk to combine. Add the butter to a large skillet and
melt. Toss in the potatoes and fry until
they just start to turn golden, toss gently to brown on all sides. Add in the miso sauce and continue to stir gently
until the sauce cooks onto the potato skins and caramelizes.
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