These yuzu miso roasted potatoes are crispy, salty, with just a hint of brightness from the yuzu miso. Make this flavorful potato side dish your Thanksgiving side dish this year!
If you’re looking for the ultimate potato side dish recipe, this recipe for yuzu miso roasted potatoes is where you want to start.
Crispy, salty, and all umami, these potatoes have everything you want in a rich and delicious side dish. Best of all? They’re so easy to make!
First, though, let’s talk about the miso. In this recipe, I used Yuzu Miso because of the added brightness of Yuzu citrus. While you can use any miso–red or white-the yuzu miso has an indescribable complexity that works perfectly on these crispy potatoes.
Next, the potatoes. Start with Yukon gold, red, or any golden potato. Personally, I am not a fan of the thicker skins of Russet potatoes, so I recommend sticking with a baby potato or the varieties I mentioned above.
The remaining ingredients are straightforward: baking soda to help a crispy crust to develop, butter and maple syrup for the miso sauce, and oil for roasting. That’s it!
How to make these yuzu roasted potatoes:
First, preheat your oven to 425ºF.
Cover the potatoes in cold salted water and add 1 teaspoon baking soda. Bring to a boil and cook until they are just under fork-tender. About 15–20 minutes. Don’t let them overcook!
Next, strain the potatoes and arrange them in an even layer on a baking sheet. Let them dry out for about 10 minutes.
Drizzle with 1 tablespoon neutral oil, season with salt and pepper, and transfer to the oven for 15–20 minutes until they begin to brown.
Right before the potatoes finish roasting, mix together melted butter, yuzu miso, and maple syrup until smooth.
From there, simply remove the potatoes from the oven and pour the miso mixture over top. Toss gently to coat. Turn on the broiler and broil for 5–7 minutes (keep an eye on them!) until they begin to char all over. You’ll notice a very crispy skin develop at this point too! That’s all!
You can garnish these potatoes however you like. Scatter minced scallions, sesame seeds, or even microgreens on top.
What can I serve these miso-roasted potatoes with?
Try these potatoes as a new take on a Thanksgiving side dish or serve with your favorite grilled meat or fish. Or if you’re like me, you can just sit and snack on them as-is!
Yuzu Miso Roasted Potatoes
- Large pot
- Sieve or colander
- Baking sheet
- Microgreens or minced scallions
- Sesame seeds
Preheat the oven to 425ºF.
Parboil the potatoes:
- Cover the potatoes with water and add the baking soda and a generous sprinkle of salt. Bring to a boil and cook for 10–15 minutes until they are just under fork-tender. Drain through a sieve and carefully shake off as much excess water as possible!
- Arrange the parboiled potatoes in an even layer on a baking sheet and allow them to dry out at room temperature for about 10–15 minutes. There should not be too much excess water on the baking sheet as this will cause the potatoes to steam.
Roast the potatoes:
- Drizzle the potatoes with oil and season with salt and pepper. Arrange them in a single layer and transfer them to the oven for 20–25 minutes until browned all over and completely cooked through.
Prepare the yuzu miso sauce:
- As the potatoes finish roasting, whisk together the melted butter, yuzu miso, and maple syrup in a bowl until smooth.
Broil the potatoes:
- Remove the potatoes from the oven, pour the miso sauce over, and gently toss to coat. Turn the broiler on. Once the broiler is ready, transfer back to the oven and broil for 5–7 minutes until charred all over. Note: Timing will vary depending on your broiler. Check your potatoes after 2–3 minutes and adjust timing as needed! You want them to develop a nice char, but miso and maple syrup burn quickly, so be careful!
- Arrange the potatoes on a serving platter. Sprinkle with minced scallions and sesame seeds. Enjoy!