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 delicious 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 sweetness 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
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Honey Miso Garlic Roasted Potatoes
Recipe Notes
- 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.
Ingredients
- 2 lbs russet potatoes
- 2 tablespoons white vinegar
- 1 tablespoon salt
Roasting Ingredients
- 2-3 tablespoons oil
- 2 tablespoons salted butter
Honey Miso Garlic Drizzle
- 2 tablespoons hot water
- 1 tablespoon miso (See notes about types of miso)
- 1 tablespoon honey
- ½ teaspoon garlic powder (not garlic salt)
Garnish
- green onions (finely chopped)
Instructions
Preparing the Potatoes for Roasting
- Scrub the potatoes clean and cut them into 1-1 ½ 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! 🙂
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Vinny says
Kenji's Roasted Potato recipe actually advocates for the opposite - parboiling in baking soda, not vinegar. https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe. The idea is that you want it not to hold it's shape and get a rough texture so it crisps up better. I'm going to combine that approach with your honey miso drizzle. Thanks for the inspiration!
Joyce Lee says
Hi Vinny,
Ah yes, the vinegar trick I learned from Kenji was actually for fries to hold their shape better after parboiling. https://www.seriouseats.com/perfect-french-fries-recipe.
I'm happy that you shared his other article regarding baking soda! I really appreciate this! I love this food science stuff and this is actually quite interesting and I will need to do this for my next batch of potatoes!
Hope your food experiment turned out well! 🙂
Velicia says
I actually have a question. I have purchased all my ingredients and I am looking forward to cooking this dish this weekend but needed clarity. When you mention mixing the oil and butter with the potatoes and then again layer with the miso do you to pour over the potatoes or to coat mixing inside of a zip lock or plastic container then placing the potatoes on the pan?
Joyce Lee says
Hi Velicia!
No, I don't use ziplock or plastic containers to mix the potatoes, I do it directly in the pan. There's less clean-up this way.
Once you make the oil and butter mixture, I add the potatoes into a pan into a single layer (after the potato has cooled for 10 minutes), then pour the butter and oil mixture into the pan directly on the potatoes and toss and coat the potatoes until they are all coated with the oil and butter and then I bake it under broil for 15-20 minutes (make sure you flip them every 5 minutes so they don't burn). We are essentially deep frying the potatoes in the oven with the butter and oil during this step.
Then once the potatoes are crispy, then I pour the miso sauce over the potatoes directly in the pan and mix it all together until all the potatoes are coated, and then bake it for another 2-3 minutes.
Hope this helps and I hope you enjoy it!
Cheers
Joyce
Carmen says
These are seriously the tastiest potatoes I've ever had. Followed the recipe exactly. Wasn't sure if I was supposed to broil on high or low, but decided it should definitely be high. SO good!!
Joyce Lee says
Hi Carmen!
Yay! 😀 I'm so happy you liked this! 😊💖
Makos says
You always bring the best to the table Joyce! And though I consider you my friend, I bet we would fight over these potatoes!!! ??
Joyce says
hahaha I bet we would! Hilarious! 🙂
jossie says
WOW ! Yummy !!! Everyone from our family is addicted to your HONEY MISO GARLIC ROASTED POTATOES, that is your recipe I followed to make exactly. They ate like potato chips. All gone fast.