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Miso glazed grilled potatoes
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5 from 1 vote

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.
Prep Time25 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American, Japanese
Keyword: BBQ'd Potatoes, Best Grilled Potatoes, Grilled Potatoes
Servings: 4
Calories: 60kcal
Author: AngryBBQ Team


  • 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.


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