Salt-and-Vinegar Smashed Potatoes with Miso Ketchup

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.