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Miso-y Grilled Potatoes

4.8

(30)

Misoy Grilled Potatoes recipe
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio

Boil the potatoes before you head out camping (or to your backyard!). They’ll get a quick char on the grill to crisp the skins and warm back up. The final step, per Brad Leone, is to “give ’em a little cut, a little smash, then add melted miso-garlic butter and toss ’em. The charred skin comes off in the butter—it’s nice.”

Recipe information

  • Yield

    4 servings

Ingredients

1½

lb. baby Yukon Gold potatoes

½

cup Diamond Crystal or ¼ cup Morton kosher salt

4

Tbsp. unsalted butter

2

Tbsp. red miso

1

garlic clove, finely chopped

1

Tbsp. seasoned rice vinegar

2

Tbsp. chopped parsley

Freshly ground black pepper

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.

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Reviews (30)

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  • Boiled the potatoes at home. Then finished them over a campfire. So delicious! You can’t go wrong with butter and miso.

    • JL

    • Patterson, NY

    • 8/31/2023

  • Maybe the problem is mine but the miso never incorporated into the butter. It became a goo alien better suited to applying wallpaper. Is it the miso I used?

    • Anonymous

    • Earth

    • 11/21/2021

  • I have made these at least half a dozen times. I actually do it in a cast iron pan, and broil for a few mins . Then do miso and butter, I doubled vinagar with great success, added extra garlic as well! Superb recipe.

    • Susan

    • Ottawa, Ontario, Canada

    • 8/25/2021

  • These potatoes have become one of my favorite BA recipes ever. Very little work yet toms of flavor. Paired with the soy basted pork chops as suggested it was the perfect meal.

    • Skibub

    • Washington

    • 8/1/2021

  • My son made these for a barbeque and I could have eaten the whole dish. Absolutely delicious and simple.

    • Ann

    • Madison,wi

    • 6/6/2021

  • The flavor of these potatoes is fabulous. I couldn't get the consistency like I wanted it with the parboil/grill method so I might just roast them next time and add the miso butter towards the end. My 13 year old (who normally does not like potatoes at all) says he's a convert so thats saying alot.

    • Erin

    • Los Angeles, CA

    • 3/8/2021

  • these are outrageously delicious!

    • sarah

    • Brooklyn NY

    • 1/26/2021