Imagine a side dish that transforms ordinary potatoes into a culinary masterpiece that will have your taste buds dancing with joy. Our Yuzu Miso Roasted Potatoes are not just another potato recipe - they're a gourmet journey that combines the bright, citrusy punch of yuzu with the deep, savory complexity of miso. This Japanese-inspired creation promises to elevate your meal from mundane to magnificent, delivering a perfect balance of crispy exterior and creamy interior that will make you forget every boring potato dish you've ever tasted.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 lbs baby potatoes, halved
- 3 tbsp yuzu juice
- 2 tbsp miso paste
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes in half lengthwise to ensure even cooking and maximum flavor absorption.
- In a large mixing bowl, whisk together yuzu juice, miso paste, olive oil, salt, and black pepper until the mixture is smooth and well combined.
- Add the halved potatoes to the bowl and toss gently, ensuring each potato is evenly coated with the yuzu-miso marinade.
- Spread the potatoes cut-side down on the prepared baking sheet, arranging them in a single layer to ensure even roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, turning the potatoes halfway through cooking to ensure they brown evenly and develop a crispy exterior.
- Check the potatoes for doneness by piercing with a fork - they should be tender inside and golden brown on the outside.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter and garnish with finely chopped green onions.
- Serve immediately while hot, enjoying the tangy, umami-rich flavor of the yuzu and miso.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, ensuring uniform cooking and maximum flavor absorption.
- Pat potatoes completely dry before marinating to help achieve that coveted crispy exterior.
- Use high-quality miso paste and fresh yuzu juice for the most authentic and vibrant flavor profile.
- Don't overcrowd the baking sheet - give potatoes space to roast, not steam. This guarantees crispy edges.
- For extra crispiness, consider using a dark-colored baking sheet that conducts heat more efficiently.
- If fresh yuzu is hard to find, you can substitute with a mix of lemon and lime juice.
- Let the potatoes rest briefly after roasting to allow the flavors to settle and the exterior to crisp up even more.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
