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Overhead closely cropped shot of a white plate of red-skinned roasted potatoes and sauteed broccolini, with a fork.

Easy Buttered Miso Roasted Potatoes

  • Author: Raquel Smith
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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


  1. Preheat your oven to 400°F.
  2. 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.
  3. 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.
  4. Pour the butter sauce over the chopped potatoes, and use your hands or a large spoon to distribute evenly.
  5. 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.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Baking
  • Cuisine: Vegetarian

Keywords: miso, potatoes, side dish, vegetarian