So, I have a new oven.
This new addition to my home is many things. It is also NOT many things.
My new oven is NOT: 30 years old. Or a double oven, in which only one oven works. Or a double oven with a door falling off. Or with two doors falling off.
My new oven is not a POS in a rental. It is not entirely uneven in its heating pattern, and it is not the worst in the world.
The old one? Yeah, it was all of those things.
My new oven? In a word, it is amazing.
I know, I know – I am such a weirdo. I’m fawning over my new kitchen appliance. But some of you kitchen freaks have got to feel me on this one.
I mean, how many of us have lived with the crappiest cooking equipment on the whole planet? I bet more than a few of you have. So, you feel my pain.
And you also feel my elation – or can imagine it at least – at having an oven that cooks evenly, even if I don’t rotate the pan, and doesn’t leak so much heat that you turn it on to warm your house. It’s wonderful!
I’m just getting back into the swing of things with cooking (there have been lots of noodles with red sauce, and rice and veggies, around these parts lately), but I can feel that Señor Oven and I are going to be good friends.
Now, on to the Buttered Miso Roasted Potatoes Recipe…
I love love love this recipe. When I began making these last night, I knew I wanted something subtly salty-sweet, but most with pure potato goodness shining through.
Miso instantly popped into my head, and I knew it had to be paired with butter. I don’t usually cook with regular ‘ol butter, but we had some in our fridge that was left over from the wedding, so I decided to go for it.
If you usually use Earth Balance or some other type of vegan margarine, I can’t guarantee that it’ll work exactly the same way for this recipe.
I’m just not entirely sure how it would fare at 400°F for half an hour. But, since butter tends to burn more quickly than oil, you should be alright. If you give it a go, be sure to let me know!
If you try the sauce before smothering your potatoes with it, it might seem a bit salty – that’s okay. The salty flavor mellows out when it is spread over the spuds, and isn’t at all overly salty when it comes out of the oven.
While the potatoes cooked, I tossed a bit of broccolini in a pan and sauteed it a bit. This was a great addition to make it a complete veg meal (though a bit lacking in protein), but unfortunately the vegetables were a bit bitter.
Not my favorite! At least they were organic.
After just 30 minutes in the oven, the spuds come out slightly crispy and so tender in the middle. Perfect-o.
One thing I didn’t anticipate was the miso blackening on the sides of the pan, but that’s okay. It didn’t taste burnt at all, so don’t let that scare you away. My Chief Dishwasher (also known as The Man) told me it came off the baking dish right easy, so don’t worry too much about that, either.
And the Result?
These came out just as I had expected they would – subtly salty-sweet, full of potatoey flavor, and bursting with the flavor of fresh rosemary.
That’s the beauty of this dish – it makes a perfect side or a filling main, whatever suits your fancy. And it’s all ready in under 40 minutes, which means it fits into the “Weeknight Meal” category for sure. Huzzah!Print
This buttered miso roasted potato recipe is a perfect side or main dish. Slightly salty-sweet and roasted to perfection, these potatoes are sure to please.
- 10 small-medium red potatoes
- 3 Tbsp butter*
- 1 Tbsp extra virgin olive oil
- 1 tsp yellow miso
- 1/8 tsp ground sage
- 1 Tbsp chopped fresh rosemary
- pinch salt
- Preheat your oven to 400°F.
- Cut the potatoes into roughly 1-inch chunks. You can cut them smaller if you wish – they will cook faster. Place the potatoes in a baking dish.
- Melt the butter in a small bowl. Add the oilve oil, miso, sage, and rosemary. Use a fork to mix well. The miso won’t totally go into solution, but do the best you can. Add a bit of salt to taste.
- Pour the butter sauce over the chopped potatoes, and use your hands or a large spoon to distribute evenly.
- Bake for 30-35 minutes, tossing halfway through, until evenly browned and easily pierced with a fork. Serve immediately, with sauteed vegetables.
As opposed to most of my other recipes, I did not use Earth Balance vegan margarine in this recipe. If you give it a try, please let me know how it turns out!
If you wish to decrease the sodium content of this recipe a bit, feel free to use unsalted butter, or skip the additional pinch of salt.
- Category: Side Dishes
- Method: Baking
- Cuisine: Vegetarian
Keywords: miso, potatoes, side dish, vegetarian
How do you like to use miso in your cooking, and what’s your favorite thing about it? Tell us in the comments below, and don’t forget to give this recipe a five-star rating if you loved it!
Looking for more tasty potato recipes? These should tickle your tummy:
- Lemon Baby Potatoes
- Roasted Rosemary Reds
- Mashed with Kale
- Potato Tian
- Garlic Parsley Mashed Potatoes
- Roasted Butter Pecan Sweet Potatoes
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 22, 2015. Last updated: December 31, 2019 at 3:33 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).