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 <3
- 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!
Sonia says
These look so good! What kind of miso did you use? Thanks!
Sophie says
I just wanted to ask the same :)… Do you use yellow miso paste?
Anya says
White (also sometimes called sweet) miso paste :)
Sonia says
Thank you!
Anya says
Hi! Thank you :) I used white miso paste.
Elizabeth says
These were amazing! Made for a dinner party and devoured!! They were not very complicated and didn’t end up needing the whole cooking time – only an hour total. Also – I didn’t change oven temperature or preheat oven for two hours!
Anya says
Hi Elizabeth,
So glad these were a hit at your dinner party!
Did the potatoes come out crispy after an hour? For me, they don’t crisp up until 20-30 more minutes on top of the hour. But they also do taste really good soft :) Thanks so much for pointing out that the recipe asks to preheat the oven for 2 hours – that is a mistake in the order of the steps and we’ve corrected it, it doesn’t need to be preheated for that long!
Elizabeth says
I thought maybe the preheat note was a mistake! I made them twice in 24 hours they were that good! I would agree regarding the crispy and say that for me, and hour and 10 minutes probably would’ve been the perfect amount of time. I was a little worried they would burn because they were browning quite a bit, but probably however could’ve kept them in a little longer. I’ll make them again soon for the full length of time and report back!
Anya says
Amazing!!
Elizabeth says
I finally got over being nervous about them getting too dark and cooked for the full amount of time – yes I’ve made these about 5 times! – and they were absolutely omg amazing made even darker. I think your timing is just right. Folks reading this shouldn’t be afraid of very dark brown – it’s delish!!
Anya says
Yay! So glad the longer time worked out for you Elizabeth! And thank you so much for taking the time to leave your valuable feedback :)
Amelia says
Would leftovers keep well in the fridge?
Anya says
Yes! The potatoes would loose their crispiness but they’ll still be delicious.
Helen says
These are so, so good! I left them in the oven for under an hour, without cover and they turned out very crispy. Had to turn the temp down a bit or they would have been too dark. Thank you so much for such an easy but showstopping recipe!
Anya says
So glad you enjoyed these, Helen! Thanks for leaving a note about the time and temperature, too. I think that individual oven hotness varies a lot, so always good to adjust :)
Sandy says
These look amazing! They are on my Easter Menu – considering they are parboiled do you think I could leave them marinating an extra day? Would like to prep them tonite before my out of town company arrives tomorrow…??
Anya says
Hi Sandy,
Yes, I think that should be totally fine! They will probably be even more flavorful. Hope you and your guests enjoy them :)
Sandy says
Thank you so much for your quick reply, Anya! I so appreciate it! Can’t wait to taste these. Love everything that you do! You’re amazing?
Paulina says
How come I have not discovered ghis recipe earlier?? Just made them yesterday for our Easter BBQ: with red miso (so intense in taste) and on the grill for 20-25min. Not crispy but I like them like that. Thank you so much for sharing!
Anya says
Hi Paulina,
So glad you enjoyed them! Glad to hear they can be made with red miso.