Next Level Lemon Miso Potatoes
Ingredients
Instructions
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1Bring a pot of salted water to a boil. Par-boil the potatoes for 3-5 minutes and drain.
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2Meanwhile, make the marinade. Prepare a rimmed baking dish, preferably with a lid, that will fit the potatoes without crowding them too much. In the bottom of the rimmed dish, combine the garlic, mustard, miso, lemon juice, olive oil, nutritional yeast (if using), sea salt and black pepper to taste. Whisk together until you have a smooth marinade. Add the par-boiled potatoes to the dish with the marinade and mix to coat. Leave the potatoes to marinate at room temperature for 1-2 hours or overnight, covered, in the refrigerator. Preheat oven to 400° F (200° C).
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3Cover the dish with the marinated potatoes with a lid, a flat baking sheet, or tin foil. Place it in the oven and bake for 1 hour, stirring halfway. Remove the lid and bake, uncovered, for 20-30 more minutes, stirring halfway, until the potatoes are crispy to your liking. Serve with lemon slices, sliced green onion and/or your favorite dipping sauce (though these guys don't need a sauce!). Enjoy!
These potatoes are extra in every way. They take extra ingredients, extra work, and come out extra flavorful as a result. Simple roasted potatoes are already really good and don’t need changing, but I like to look at these lemon-miso ones as a category of their own. They’re for that time when you’re craving something indulgent, when you’re up for a fun kitchen project, and when you want to try out something new. They’re next level!
The key to the flavor here is the marinade. The potatoes get par-boiled and marinated in a garlicky lemon-miso sauce. They are then slowly roasted in the marinade until they’re soft and creamy on the inside and golden and crispy on the outside. Pretty sure it’s impossible not to finish the whole batch in one sitting! Hope you give them a try, and if you’re interested in the step-by-step prep, check out our Instagram Stories later today (and highlights if you’re not reading this the day of). Sending you lots of love
- 1 lb potatoes (a waxy variety like fingerling is ideal) - cut into 1" pieces
- 2 cloves garlic - minced
- 1 tablespoon mustard
- 3 tablespoons miso
- juice from 1 small or ½ large lemon
- ¼ cup olive oil
- 1 tablespoon nutritional yeast (optional)
- sea salt
- freshly ground black pepper
- lemon slices and sliced green onion - for serving (optional)
- Bring a pot of salted water to a boil. Par-boil the potatoes for 3-5 minutes and drain.
- Meanwhile, make the marinade. Prepare a rimmed baking dish, preferably with a lid, that will fit the potatoes without crowding them too much. In the bottom of the rimmed dish, combine the garlic, mustard, miso, lemon juice, olive oil, nutritional yeast (if using), sea salt and black pepper to taste. Whisk together until you have a smooth marinade. Add the par-boiled potatoes to the dish with the marinade and mix to coat. Leave the potatoes to marinate at room temperature for 1-2 hours or overnight, covered, in the refrigerator. Preheat oven to 400° F (200° C).
- Cover the dish with the marinated potatoes with a lid, a flat baking sheet, or tin foil. Place it in the oven and bake for 1 hour, stirring halfway. Remove the lid and bake, uncovered, for 20-30 more minutes, stirring halfway, until the potatoes are crispy to your liking. Serve with lemon slices, sliced green onion and/or your favorite dipping sauce (though these guys don't need a sauce!). Enjoy!
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