Miso Glazed Grilled Potatoes
This grilled potato recipe uses 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.
Small sized Saucepan
Medium sized Saucepan
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.
Calories: 60kcal | Carbohydrates: 13g | Protein: 1.64g | Fat: 0.3g | Saturated Fat: 0.08g | Sodium: 164.5mg | Potassium: 284mg | Fiber: 1.8g | Sugar: 2.1g | Calcium: 9.7mg | Iron: 0.5mg