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.
- 2–3 tablespoons oil
- 2 tablespoons salted butter
Honey Miso Garlic Drizzle
- 2 tablespoons water (hot)
- 1 tablespoon miso (*See notes about types of miso)
- 1 tablespoon honey
- 1/2 teaspoon garlic powder (not garlic salt)
- 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 (It takes about 7 cups of water for me)
- 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.
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
- Once the potatoes have finished boiling, drain the water and let it sit for about 5 minutes to cool and dry out.
- 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 5 minutes is up and the potatoes are dried and somewhat tacky, place the potatoes in a roasting pan and mix the butter/oil mixture into the potatoes until they are all well coated.
- Place it 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.
- Serving Size: 1 Serving (approximately 1 cup)
- Calories: 591 cal
- Sugar: 10 g
- Sodium: 266 mg
- Fat: 19 g
- Carbohydrates: 100 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: garlic roasted potatoes, crispy roasted potatoes, roasted potatoes