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 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)
- 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!
These look so good! What kind of miso did you use? Thanks!
I just wanted to ask the same :)… Do you use yellow miso paste?
White (also sometimes called sweet) miso paste :)
Thank you!
Hi! Thank you :) I used white miso paste.
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!
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!
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!
Amazing!!