I’m pretty lazy when it comes to side dishes and usually just toss a bunch of vegetables into the oven for dinner. Not today. This is easily one of my new favorite side dishes and best of all, it doesn’t take much longer than just tossing the vegetables into the oven.
But trust me, it’s much more flavorful.
These fingerling potatoes are tossed in a sweet and salty miso glaze, then roasted until tender and caramelized. Not only is this glaze perfect for potatoes, you can also add it to roasted root vegetables, squash or eggplant.
There are several common types of miso paste: red, white, and yellow. So which one do you choose?
White miso (Shiro miso) has a sweeter flavor and is great in salad dressings and light sauces. You can also use it in place of dairy in mashed potatoes for a creative twist. Yellow miso (Shinshu Miso) also has a milder flavor and works great in soups, glazes, and marinades. Red miso (Aka miso) is much more salty and has a deep umami flavor. Since the flavor is so strong, it works best in hearty meat dishes that can stand up to the pungent flavor. Just remember to use red miso sparingly because it can easily overwhelm a dish.
For this recipe, I used a blend of white and red miso paste that I purchased online. However, any milder miso (white or yellow) would work well too. Just adjust the amount of miso paste due to its strength or to your liking.
After tossing the fingerling potatoes in a miso glaze, they are arranged on a large baking sheet cut-side-down. The potatoes won’t become crispy like french fries, but the glaze will caramelize and turn the potatoes a beautiful golden-brown.
These potatoes also taste great when reheated the next day, but they are so addicting that I doubt they will last that long!
- 4 tbsp unsalted butter
- 3½ tbsp miso paste
- 2 tbsp light brown sugar
- 1½ lbs fingerling potatoes, halved lengthwise
- 2 scallions, thinly sliced on the bias
- Preheat the oven to 400 degrees Fahrenheit. Add a sheet of aluminum foil to two baking sheets and set aside.
- Add the butter to a large skillet over medium heat. Once the butter has melted, add the miso paste and light brown sugar. Allow the mixture to cook gently for 1-2 minutes, stirring constantly.
- Once the miso paste and sugar is evenly distributed through the melted butter, remove the skillet from the heat. Add the halved fingerling potatoes and toss gently to coat.
- Divide the fingerling potatoes between the two prepared baking sheets, placing them cut side down. Bake in the preheated oven for 18-20 minutes, or until the potatoes are cooked through.
- Transfer the potatoes to a serving dish and garnish with sliced scallions.