Next Level Lemon Miso Potatoes
Serves: 4 as a side
  • 1 lb potatoes (a harder 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)
  1. Bring a pot of salted water to a boil. Par-boil the potatoes for 3-5 minutes and drain.
  2. 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).
  3. 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!
Recipe by Golubka Kitchen at