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.
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 570mg | Fiber: 1g | Sugar: 5g