Miso-y Grilled Potatoes
Baby Yukon Gold potatoes boiled then grilled until charred, tossed in a savory miso-butter with garlic, rice vinegar and parsley.
🍳 Cook: 22 min
Ingredients
| 1 1/2 lb | 680 g | baby Yukon Gold potatoes |
| 1/2 cup | 120 ml | kosher salt (Diamond Crystal or Morton) |
| 4 Tbsp | 60 ml | unsalted butter |
| 2 Tbsp | 30 ml | red miso |
| 1 | garlic clove, finely chopped | |
| 1 Tbsp | 15 ml | seasoned rice vinegar |
| 2 Tbsp | 30 ml | chopped parsley |
| — | freshly ground black pepper |
Instructions
- Prepare a grill for medium-high heat. Bring the potatoes, salt and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce the heat and simmer until tender, 12-14 minutes; drain. Grill the potatoes, turning often with tongs, until lightly charred, 6-8 minutes.
- Meanwhile, set a medium skillet (preferably cast iron) on the grill. Place the butter and miso in the skillet and cook, stirring, until the butter is melted and the mixture is smooth, about 2 minutes. Remove from the heat; stir in the garlic and vinegar. Season with pepper.
- Transfer the potatoes to the skillet, breaking some in half with tongs. Toss to coat in the miso butter. Add the parsley; toss again.