Grilled potatoes with red miso butter for a tasty side dish

Ingredients for Grilled potatoes with red miso butter

• 680 g baby Yukon Gold potatoes

• 120 g kosher salt (or 70 g if using Morton)

• 60 g unsalted butter, softened

• 30 g red miso

• 1 garlic clove, finely chopped

• 15 ml seasoned rice vinegar

• freshly ground black pepper, to taste

• 30 g chopped parsley

How to make Grilled potatoes with red miso butter

1. Prepare the grill for medium-high heat.

2. Bring 1 litre of water, the potatoes, and salt to a boil in a medium saucepan over medium-high heat.

3. Reduce the heat and simmer until the potatoes are tender, about 12–14 minutes. Drain the potatoes.

4. Grill the potatoes, turning often with tongs, until lightly charred, about 6–8 minutes.

5. Meanwhile, place a medium frying pan, preferably cast iron, on the grill.

6. Add the butter and miso to the frying pan and cook, stirring, until the butter is melted and the mixture is smooth, about 2 minutes.

7. Remove the frying pan from the heat and stir in the garlic and vinegar. Season with pepper to taste.

8. Transfer the grilled potatoes to the frying pan, breaking some in half with tongs.

9. Toss the potatoes to coat them in the miso butter, then add the parsley and toss again to combine.

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.