Grilled Potatoes With Red Miso Butter
Tender baby Yukon Gold potatoes are grilled until lightly charred, then tossed in a savory red miso butter sauce with garlic and fresh parsley. This Japanese-inspired potato dish combines smoky grilled flavors with umami-rich miso.
Ingredients
- •1½ lb baby Yukon Gold potatoes
- •½ cup kosher salt
- •4 Tbsp unsalted butter
- •2 Tbsp red miso
- •1 clove garlic
- •1 Tbsp seasoned rice vinegar
- •to taste black pepper
- •2 Tbsp parsley
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12-14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6-8 minutes.
22 min
- 2.
Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
2 min
- 3.
Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.
2 min
