Salt-and-vinegar smashed potatoes with miso ketchup is the perfect summer side for cookouts, weeknight dinners, or easy entertaining. Fried potatoes are good. Crispy, oven-roasted potatoes with a punched-up condiment are life changing. This recipe gives any standard basket of fries a serious run for its greasy money. We’re talking about spuds that can do double-duty as an appetizer or side dish with no deep fryer needed.
And seeing how salt-and-vinegar is one of the most wildly addictive combos out there, you really can’t go wrong here. Bring on the briny, salty goodness. Cooking the potatoes in vinegar seasons them from within, lending a subtle hit of tang to the final product. If vinegar is your jam (it certainly is mine), feel free to drizzle extra vinegar on the potatoes after they roast for a flavor boost. In addition to white wine vinegar, they would also be delicious drizzled with malt vinegar, which is made from fermented ale and is slightly sweet. You may recognize it as the classic finishing vinegar for fish and chips.
Red miso paste adds an extra layer of savoriness to the ketchup and just enough funk to keep things interesting. And a dash of worcestershire (or fish sauce) never hurt either. Just think of it as a more… development ketchup. You know, the bougie kind that comes in tiny porcelain bowls at fancy steakhouses.Crispy exterior. Buttery interior. Umami-packed ketchup. Go ahead, kick your next grilling party up a few notches.
Salt and Vinegar Smashed Potatoes with Miso Ketchup
- 2 lbs. new or baby Yukon Gold potatoes
- 1 1/2 cups white wine vinegar
- 1 1/2 Tbsp. olive or avocado oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/2 cup ketchup
- 1 Tbsp. red miso paste
- 1 tsp. worcestershire sauce
- 1 Tbsp. finely chopped chives
- Preheat oven to 450°F.
- Place potatoes in a large pot. Add vinegar and just enough water to cover potatoes. Bring to a boil, reduce to medium-low, and simmer for 15 minutes, until fork-tender. Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
- Use the bottom of a measuring cup to smash each potato. Brush each side with oil. Season evenly with salt, pepper, and garlic powder. Roast potatoes until crispy and golden brown, 30-35 minutes, flipping once halfway through.
- Combine ketchup, miso, and worcestershire in a bowl; stir with a whisk.
- Place roasted potatoes on a plate or serving platter. Scatter chives overtop. Serve with miso ketchup.