It's hard to share these garlic miso smashed potatoes! These are simple to make, but the flavor is complex. Perfect alongside your favorite vegetarian entrée or chicken, beef or pork!
Course Side Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 205kcal
Author Laura Yautz
Ingredients
1 ½lbsMini or Baby Yellow Potatoes
2tablespoonOlive Oil
1tablespoonMiso Paste (any kind)
5-6Garlic Cloves, minced
Instructions
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.