Grilled Potatoes With Red Miso Butter

Ingredients for Grilled Potatoes With Red Miso Butter

• 675g baby Yukon Gold potatoes

• 80g Diamond Crystal or 60g Morton kosher salt

• 4 tablespoons unsalted butter

• 2 tablespoons red miso

• 1 garlic clove, finely chopped

• 1 tablespoon seasoned rice vinegar

• Freshly ground black pepper

• 2 tablespoons chopped parsley

Prepare a grill for medium-high heat. Bring potatoes, salt, and 0.9L 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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.