Miso Honey Smashed Potatoes are a great side dish to change things up at the dinner table. Miso, grated Ginger, and Honey combine for a delicious sweet and salty umami bomb.
When I’m developing recipes I try to use a name for the dish that best describes just what you’re getting in to. The whole time I was making this I was calling it Honey Miso but then I tasted it and found that Miso is really the star of this Smashed Potato side dish. It’s so good I’m sure you’ll love it for a long time.
I feel like smashed potatoes were a trendy thing a while back but sort of faded away. They’re simple enough to make – boil the potatoes, smash them, roast them with some interesting ingredients. The best part to me is using an ingredient in the sauce or paste that’s going to caramelize as you roast it. In this case I’m using honey but you could use maple syrup, sugar, ketchup, or even parmesan or cheddar cheese. Lots of potential here.
Miso and Honey are pretty common salty and sweet companions. You can find recipes for miso honey salmon, miso honey eggplants, miso honey ribs, etc. I’ve added a teaspoon of freshly grated ginger to this for a little bit of heat and freshness. You could add a bit of sesame oil or lime juice if you’d like too. Again, lots of potential.
In case you didn’t know, Miso is a salty fermented soybean paste. It’s mostly commonly found in Miso soup but can be used in any recipe you want to add an interesting salty flavor to. Haven’t tried it but I bet it’s a great replacement for anchovies in caesar salad dressing!
Miso’s awesome. You’ve gotta check out Brad Leone making it from scratch over on the Bon Appetit youtube channel.
Miso Honey Smashed Potatoes
- 3 lbs Small Red Potatoes
- 1/3 Cup Red Miso Paste
- 1/3 Cup Honey
- 2 tsp fresh grated Ginger
- 2 Tbsp Canola Oil
- Cilantro for garnish
- Preheat your oven to 450°F. Line a baking sheet with parchment paper or Silpat. Bring a large pot of salted water to boil.
- Boil potatoes for 20-25 minutes until tender. Drain and allow to cool for 20 minutes.
- Whisk the miso, honey, ginger and 1/2 tbsp oil in a small bowl and set aside.
- Transfer potatoes to baking sheet and smash to about 1/2 inch thick - just before they really break apart. Drizzle with half the remaining oil. Brush half the miso honey paste on the potatoes.
- Roast for 12-15 minutes until the bottom begins to caramelize. Flip, drizzle with the remaining oil, and roast for 12-15 minutes.
- Serve Miso Honey Smashed Potatoes garnished with Cilantro.
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.