Recipe: Roasted Miso Maple Potatoes

The dressing for this dish combines two of our favorite flavors—miso for a rich earthy note and maple for a hit of sweetness and New England charm. Add in a bit of soy sauce for seasoning and touch of lemon juice for brightness and you’ve got a light yet surprisingly complex sauce that seems to melt into the potatoes. A garnish of fried shallots adds an extra-addictive oniony crunch that we can’t get enough of.

While the dressing is pretty simple, the potato process might seem unnecessarily complicated. I learned this parboiling + shaking method from London friends with very particular opinions about Sunday roasts and the requisite potato accompaniment. The quick boil makes for a fluffy smooth texture inside the potato, and the shaking helps form an extra crispy crust. I find these textural differences to be extra important when the dish is all about potatoes. But if this seems like overkill, just chop, toss in oil, and roast away.

Ingredients

• 1 1⁄2 pounds (675 g) potatoes, such as Yukon Gold, cut into 1-inch chunks (don’t bother peeling)

• Kosher salt

• 1 tablespoon (20 g) maple syrup

• 1 tablespoon (17 g) miso, preferably white miso for a lighter flavor

• 1 tablespoon (13 g) neutral oil, such as canola or vegetable

• 1 teaspoon (5 g) soy sauce (substitute tamari if gluten-free)

• 1 teaspoon (5 g) fresh lemon juice

• 3 tablespoons chopped fresh parsley

• 1 scallion, thinly sliced

• 2 tablespoons (26 g) olive oil

• Fried shallots for garnish

Instructions

Preheat the oven to 450°F (230°C). Put the potatoes and a large pinch of salt into a medium pot and add water to cover by a couple of inches. Bring to a boil over high heat, then reduce the heat slightly and simmer until the potatoes can easily be speared with a fork, 10 to 12 minutes.

Meanwhile, whisk the maple syrup, miso, neutral oil, soy sauce, and lemon juice in a medium bowl. Set aside a large pinch of the parsley and scallion for garnish, then add the remainder to the bowl. Stir to combine and let the flavors mingle while the potatoes roast.

Strain the potatoes into a colander. Grab the colander and carefully shake it a few times, bouncing the potatoes up and down like they’re on a trampoline. This gets rid of excess water and roughs up the outside of the potato chunks to create a better crust. Put the potatoes back into the pot and pour the olive oil over them. Using oven mitts or kitchen towels, grab the pot with both hands and give it another few shakes, tossing the potatoes so they get coated in the oil and a bit more shaggy and disheveled. Tip the potatoes onto a baking sheet, spread them out, and pop them into the oven for 20 minutes. Pull the sheet out and use tongs or a spatula to turn the potatoes over. Put them back in and roast another 15 to 20 minutes, until they have a good golden crust on at least a few sides. Remove from heat, let cool slightly, then mix in the miso maple sauce.

Serve immediately, topped with the reserved parsley, scallions, and a generous scattering of fried shallots.