Miso Brown Sugar Potatoes
By Tiffy Cooks
If you’re bringing potatoes to the holiday potluck, PLEASE make these Brown Sugar Miso Glazed Potatoes. These buttery potatoes are pan-fried golden, with lots of garlic, and a glossy brown sugar miso glaze. Made with simple ingredients, this is the kind of side dish that keeps holiday season stress free. Sweet, savory, and packed with flavor, these potatoes are an easy but delicious side dish for your next holiday dinner!
Equipment
Ingredients
Potatoes
- 1½ lb baby yellow potatoes 680 g, approximately 1–1½ inches wide
- Salt for boiling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 garlic cloves finely minced
- 1 tbsp unsalted butter optional extra, but recommended
Brown Sugar Miso Glaze
- 2 tablespoons brown sugar packed
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 1 teaspoon soy sauce
- 1 tablespoon water
Optional garnish
- green onion Thinly sliced
- Toasted sesame seeds
Instructions
- Boil the potatoes: Place the whole potatoes in a pot and cover with cold water by about 1 inch. Salt the water, bring to a boil, then reduce to a gentle simmer. Cook for 12–18 minutes, depending on their size, until a fork slides into the center easily but the potatoes still hold their shape.
- Drain and dry: Drain thoroughly and let the potatoes steam-dry for 5 minutes. Once cool enough to handle, cut them in half. Pat the cut surfaces dry if needed. Dry potatoes will brown more evenly.
- Mix the glaze: In a small bowl, whisk together the brown sugar, white miso, mirin, soy sauce, and water until smooth.
- Crisp the potatoes: Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the potatoes cut-side down in a single layer. Cook undisturbed for 5–8 minutes, until the bottoms are golden and crisp, adjusting the heat if the butter starts to darken. Turn and cook for another 2–3 minutes. Work in batches if needed to avoid crowding.
- Add the garlic: Reduce the heat to medium-low. Push the potatoes to the sides and add the garlic to the buttery center of the pan. Cook, stirring, for 30–60 seconds, until fragrant.
- Glaze the potatoes: Pour in the sauce and gently toss to coat. Cook over medium-low heat for 1–2 minutes, until the glaze bubbles and clings to the potatoes. If it becomes too thick before the potatoes are evenly coated, add a splash of water.
- Finish and serve: Turn off the heat and toss in the optional remaining tablespoon of butter for an extra glossy finish. Garnish with green onion and sesame seeds, if using, and serve immediately.
Notes
- Use white miso: Its milder flavor works well with the brown sugar and butter. Since miso varies in saltiness, taste a glazed potato before adding any extra soy sauce or salt.
- Watch the glaze: Brown sugar and miso can scorch quickly. Keep the heat moderate once the sauce goes in and stop cooking as soon as it coats the potatoes.
- Serve right away: The potatoes have their crispest edges before glazing; the sauce will soften them slightly.
- Holiday prep: Boil, halve, and cool the potatoes up to one day ahead, then refrigerate in a covered container. Dry them well before pan-frying and allow a few extra minutes to heat through
Nutrition
Calories: 297kcalCarbohydrates: 43gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 480mgPotassium: 765mgFiber: 4gSugar: 10gVitamin A: 274IUVitamin C: 35mgCalcium: 41mgIron: 2mg
