Have you ever made smashed potatoes? If not (and even if you have) put these garlic miso smashed potatoes on your menu immediately! They are a little salty, a lot garlicky, deliciously carby (I'm making that a word now!), and incredibly easy! Did I mention healthy, too? That's right. Get those potatoes off the do-not-eat list right now. We use tiny baby potatoes to make these extra fun and bite sized. Make them as crispy as you like by baking them more or less, and enjoy potatoes again! (Potatoes are a great source of potassium, vitamin C, and fiber!)
What type of potato is best for smashed potatoes?
Honestly, the smaller the better for this recipe. The reason is twofold. First, you're going to need to smash the potatoes with something. The bottom of a glass works great, but if you have a large potato, that won't work as well. Second, small potatoes take much less time to cook, both in the boiling water, and roasting in the oven to get crispy. Can you use large potatoes? Absolutely, but you'll need to adjust the cooking time and technique.
Besides size, type matters too. I like a more waxy potato for this. Something like a Yukon gold or even a red potato. Starchier potatoes won't hold together well when you smash them, and you'll just have tiny bits of potato all over your baking sheet instead of whole smashed potatoes (which you might not mind).
So, long story short: get tiny baby gold or red potatoes.
Tips and Substitutions for this recipe
Since there aren't a lot of ingredients, there aren't a lot of substitutions to be had, but here are some things you may want to consider when you make these garlic miso smashed potatoes:
- As noted above, use a waxier potato instead of a starchier one. They just come out better.
- If you don't have miso paste, you can omit that and use a sprinkle of salt instead.
- Hate garlic? Leave it out.
- I use olive oil as my all purpose oil. Other oils that would work well here are avocado oil, grapeseed oil, or canola oil.
- If you prefer, you can cook the potatoes entirely in the oven. Bake them until they're soft, then toss them with oil and the other ingredients and smash them. Return to the oven and bake until crispy. Obviously this will take much longer, but it's an option if you like.
Did you make Garlic Miso Smashed Potatoes? Let me know in the comments!
Garlic Miso Smashed Potatoes
- 1 ½ lbs Mini or Baby Yellow Potatoes
- 2 tablespoon Olive Oil
- 1 tablespoon Miso Paste (any kind)
- 5-6 Garlic Cloves, minced
- Preheat oven to 400 degrees F.
- Put the washed potatoes in a medium to large pot, and fill with enough water to cover them. Bring to a boil, and continue boiling until the potatoes can be easily pierced with a fork; about 15 minutes depending on the size of them.
- Mix the oil, miso paste, and minced garlic cloves together and set aside.
- Once the potatoes are soft, drain them, and return them to the pot. Pour in the miso mixture, and toss to coat.
- Turn out the potatoes onto a lined baking sheet. Using the flat side of a drinking glass, gently smash the potatoes and arrange on the baking sheet.
- Bake for 12-15 minutes, or until as crisp as you like them. Larger potatoes will take longer.
- Remove from the oven and serve hot, garnished with chopped parsley or chives, if desired.