These crispy garlic roasted potatoes have a light honey miso garlic drizzle caramelized at the very end to give it a layer of umaminess which makes them a super addictive snack or side dish.

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. 🙂 Hope you enjoy this as much as we do.

INGREDIENTS

For these Honey Miso Garlic Roasted Potatoes, you can find most ingredients at your local grocery store. If you cannot find miso at your local grocery store, you should be able to find it at an Asian grocery store or online.

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. 🙂

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.

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.

PUTTING IT TOGETHER

Crispy Roasted Potatoes Is A 2 Step Process

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 backwards 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. 🙂

Honey Miso Garlic Roasted Potatoes — Notice how dry and intact these potatoes look? They have been cooked for 30 minutes and only been drying for 4 minutes!

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.

Potatoes, Patatas! They are all the same in your belly! 😀