Salt and Vinegar Smashed Potatoes with Miso Ketchup
If you’re searching for a flavorful and simple side dish, look no further than Salt and Vinegar Smashed Potatoes with Miso Ketchup. These crispy smashed potatoes are infused with a tangy vinegar flavor and served with a unique miso ketchup that adds an irresistible umami twist. Perfect for summer cookouts or cozy family dinners, this dish is as delightful as it is versatile, complementing a variety of mains from grilled veggies to hearty plant-based proteins. Once you taste these addictive bites, they will become a staple in your meal rotation!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs new or baby Yukon Gold potatoes
- 1 1/2 cups white grape juice 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
- For the Miso Ketchup: 1/2 cup ketchup
- 1 Tbsp red miso paste
- 1 Tbsp finely chopped chives
Instructions
- Preheat your oven to 450°F.
- Boil the potatoes in a mixture of white grape juice vinegar and water until fork-tender (about 15 minutes).
- Drain the potatoes and gently smash each one on a baking sheet.
- Brush with oil and season with salt, pepper, and garlic powder.
- Roast in the oven for 30-35 minutes until golden brown and crispy, flipping halfway.
- While potatoes roast, mix ketchup, red miso paste, and Worcestershire sauce to create the miso ketchup.
- Serve the roasted potatoes topped with chopped chives alongside the miso ketchup for dipping.
Nutrition
- Serving Size: Approximately 5 oz (140g)
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg