Tuesday, February 9, 2016

Miso Potatoes

Perfect Pairing: Chicken Yakitori


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!

Miso Potatoes

Adapted by Lindsay at Perfecting the Pairing from PBS

  • 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


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.


  1. now this is something different and i really hope they taste well too. i will be making this for my mother's birthday and i am sure she will love this potato dish.

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