Miso Glazed Grilled Potatoes Recipe: The Perfect Summer BBQ Side
A long-time staple of Japanese cooking, miso pastes have become the secret weapon of home chefs for creating uniquely flavored rich and savory foods. Produced by fermenting soybeans, mixing them with salt, and grinding to a fine paste, miso will quickly become your favorite addition to sides and main dishes alike. For today’s recipe, we’ll…
A long-time staple of Japanese cooking, miso pastes have become the secret weapon of home chefs for creating uniquely flavored rich and savory foods. Produced by fermenting soybeans, mixing them with salt, and grinding to a fine paste, miso will quickly become your favorite addition to sides and main dishes alike.
For today’s recipe, we’ll be using a white shiro miso mixed with vinegar, sugar, and ginger to create an amazingly tangy and umami-rich glaze for grilled potatoes. And because you can boil the potatoes and prepare the glaze in advance, this recipe is well suited for camping trips and quick backyard dinners alike.
Combine the following ingredients in a saucepan over medium heat:
- 4 tbsp white (shiro) miso
- 2 tbsp light brown sugar
- 1 tbsp rice wine vinegar
- 1 garlic clove, finely chopped
- 1 tsp freshly minced ginger OR ½ tsp ginger powder
Bring to a simmer for 5 minutes, stirring continuously to evenly incorporate all ingredients. Pour into a small bowl and set aside.
Add the following ingredients to a medium saucepan over medium-high heat:
- 1 ½ pounds baby yukon gold potatoes
- ¼ cup kosher salt
- 1 quart water
Bring to a boil, then reduce heat and simmer until tender, 12-15 minutes. Drain, let cool, and pat the potatoes dry before setting aside.
Choosing the Right Miso
Far from being a single ingredient with a single use, miso will take on different flavors and aromas depending on how long it is fermented and what grains are used to ferment it. Let’s take a closer look at the three main miso styles:
- White, or shiro miso, is fermented for the shortest time. It is sweet and mild, making it a perfect companion for sauces, dressings, and soups.
- Yellow, or shinshu miso, ferments for a longer time than white miso, but shorter than a red. It is the saltiest and most acidic variety of miso, making it versatile for direct use as a condiment without needing to be mixed with other ingredients.
- Red, or aka miso, has the longest fermentation and a deep, rich color and flavor. It is pungent and aromatic, lending its strong flavors to hearty winter stews and braised meats.
For this recipe, it’s essential to use a white miso, as the sweet and mild flavor is both complementary to the mild yukon gold potatoes, and pairs well with the ginger and garlic in the glaze.
When the rest of your dinner is nearly finished, set your grill to a medium-high heat in preparation for grilling the potatoes. Place the yukon golds directly on your grill, turning them often with tongs, until lightly charred.
After the potatoes are finished in 6-8 minutes, return them to a medium mixing bowl. Drizzle the miso glaze generously over the charred potatoes, tossing to coat each potato evenly in the glaze. Garnish with shredded parsley before serving alongside your main course.
While somewhat adventurous at face value, these miso-glazed grilled potatoes hit the same comfort-food spot as any great starchy and savory side. Try pairing them with barbecued brisket, pork shoulder, or grilled chicken, and maybe you’ll become a miso devotee as well.
Miso Glazed Grilled Potatoes
- Small sized Saucepan
- Medium sized Saucepan
- Mixing spoons
- BBQ tongs
- Gas or Electric Grill
- 4 Tbsp white (shiro) miso
- 2 Tbsp light brown sugar
- 1 Tbsp rice wine vinegar
- 1 clove of garlic finely chopped
- 1 tsp freshly minced ginger Can substitute with 1/2 tsp ginger powder
- 1 1/2 lbs baby Yukon potatoes
- 1/4 cup kosher salt
- 1 quart water
- Parsley (for garnish if desired)
- Combine miso, brown sugar, rice wine vinegar, garlic, and ginger in small saucepan. Bring to a simmer for 5 minutes; stirring consistantly to combine all ingredients. Remove from heat, pour into small bowl, and set aside.
- Combine potatoes, water, and salt in medium saucepan. Bring to a boil, than reduce heat and simmer until tender (about 12-15 minutes). Drain, let cool, pat dry, and set aside.
- Heat grill to med-high heat.
- Place potatoes directly on grill. Turn potatoes with tongs until they are evenly charred. Total time about 6-8 minutes
- Remove potatoes from grill and place in a medium sized serving bowl. Drizzle with miso glaze generously over the potatoes. Garnish with parsley if desired.
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