A crispy garlic roasted potatoes recipe with a light honey miso garlic drizzle caramelized at the end to give it a layer of umami ness! Great as a side dish or snack!
Potatoes are my kryptonite, especially potatoes in crispy form. I made this recipe as a side dish for dinner and get-togethers but it ended up being a snack recipe for me as well because of how addictive they were. They are basically your average oven roasted crispy potatoes, with a thin layer of a really simple honey miso garlic sauce that is caramelized on at the very end. The caramelized sauce gives these garlic roasted potatoes a bit of sweet and salty with a layer of umami and garlickiness.
If you’re looking to spice up your normal everyday side dishes, here is something different to try out! This is now my favorite go-to roasted potato recipe whenever garlic roasted potatoes are called for at the table. 🙂 I hope you enjoy this as much as we do.
INGREDIENTS FOR HONEY MISO GARLIC ROASTED POTATOES
- Potatoes – A rule of thumb with potatoes is, the starchier the potato the crispier your potatoes will be. That being said, you can still use any type of potato you like but keep in mind that the roasting time might change. I like to use russet potatoes whenever I am making fries or roasting them, since I find they give me the crispiest results. I also generally do not peel my potatoes because I like the way the peels taste, but if you want your garlic roasted potatoes more crispy, then you can also peel them for more starchy surface area.
- Miso – There are different types of miso (white, yellow and red) if you are unsure which one to use – keep in mind that they are stronger in flavor the darker it is. If you have never had miso before, I would stick with the white miso which is the less potent one. 🙂
- Garlic – For this recipe, I do not use fresh garlic because it burns more easily than garlic powder and it doesn’t coat the potatoes as well as the powder during the final roasting stage. Remember to use garlic powder and not garlic salt, since this will make the final dish super salty.
2 STEP PROCESS FOR CRISPY ROASTED POTATOES
To get crispy roasted potatoes, it is a 2 step process, first we have to boil it in water – then we roast it in the oven to crisp it up. It’s worth the extra effort.
For the par-boiling step, this recipe will start cooking the potatoes with cold water (yup, no need to pre-boil the water). It’s backward thinking, I know. It gives us a bit more accuracy of how long the potatoes should be boiled, as well as letting the potatoes slowly cook as the water gets hotter – instead of shocking it with boiling water which usually results in a cooked outside and raw center.
SECRET TO THE BEST ROASTED POTATOES? VINEGAR!
The secret to the crispiest roasted (or fried) potatoes is all in the Science! By adding vinegar to the water during the boiling process, it helps the potato stay intact and hold it’s shape better during the boiling process. It also sucks out all the moisture off the surface of the potatoes, giving you a drier surface to roast.
I can’t take any credit for this awesome method, this is all Kenji, from Serious Eats (which has some incredible reads, if you’re into how to use science to make incredible foods). You can read more about the science here at “How to Make Perfect Thin and Crisp French Fries“. His method has changed the way I make all my roasted potatoes and fries and I am forever thankful for all his wonderful mad science in the kitchen. 🙂
Once the potatoes have finished boiling, drain it and let it sit for about 5-10 minutes to dry out a bit. You’ll notice that it dries super quickly due to the vinegar (don’t worry you won’t taste the vinegar) and the surface area of the potato will feel tacky, which is perfect for achieving the ultimate crispiness with a bit of oil and high heat.
LOOKING FOR MORE SIDE DISHES? TRY THESE!
- Roasted Okra with Xinjiang Spice Mix
- Japchae (Stir-Fried Korean Glass Noodles)
- Sweet Ginger Soy Fried Cabbage
- Honey Glazed Pan Fried Brussels Sprouts
- Crispy Garlic Israeli Couscous
DID YOU MAKE THIS HONEY MISO GARLIC ROASTED POTATO RECIPE?
If you made this Honey Miso Garlic Roasted Potatoes recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!
Honey Miso Garlic Roasted Potatoes
- 2-3 tablespoons oil
- 2 tablespoons salted butter
Honey Miso Garlic Drizzle
- green onions (finely chopped)
Preparing the Potatoes for Roasting
- Scrub the potatoes clean and cut them into 1-1 1/2 inch chunks.
- Place the cut potatoes in a bowl of clean water to wash out the excess starch
- In a large pot, put the potatoes in the pot and cover it with COLD water, enough to cover the potatoes
- Add in the white vinegar and salt and set the stove to medium high heat.
- Boil it for 20-30 minutes, do not use a lid.
- Once the potatoes have finished boiling, drain the water and let it sit for about 10 minutes to cool and dry out. (It cools faster if you can spread it out into 1 layer)
Making the Honey Miso Garlic Sauce
- In a small bowl, add in the miso and hot water and mix until the miso has melted.
- Add in the honey and mix well until the sauce is smooth.
- Add in the garlic powder and mix.
- Set aside for later
Roasting the Potatoes
- Melt the butter (I like to use the microwave and nuke it for 20 seconds, 10 seconds at a time so it doesn't splatter. If you don't have a microwave, use a small pot or pan)
- Mix in the oil with the butter and set it aside.
- Once 10 minutes is up and the potatoes are dried and somewhat tacky and sticky, place the potatoes in a roasting pan (use one large enough that you can spread the potatoes into a single layer) and mix the butter/oil mixture with the potatoes until they are all well coated.
- Set the oven rack to the center of the oven.
- Place the potatoes in the oven and broil it for 15-20 minutes. Flipping them every 5 minutes. (It is crucial that you watch the oven on this step, since things burn really quickly under broil.)
- Once the potatoes are brown and crispy (If the potatoes are not crispy yet, broil for another 5 minutes), mix in the Honey Miso Garlic sauce and mix well until all the potatoes are well coated.
- Put it back in the oven, and broil it for 2-3 minutes
- Enjoy as a snack or a side dish! 🙂
- You can use any type of potato for this ingredient but keep in mind that the starchier the potato is - the crispier it will be, which is why I usually like using russets for this recipe. You can also peel the potatoes for more starchy surface area for an even more crispy potato.
- You can use any type of miso for this recipe, but keep in mind that the darker the miso (white, yellow, red) the more flavorful and potent it will be.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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