Grilled Potatoes With Red Miso Butter

Rating: 4 out of 5.

PHOTO BY LAURA MURRAY, PROP STYLING BY SOPHIE STRANGIO, FOOD STYLING BY SIMON ANDREW

YIELD: 4 servings

INGREDIENTS

  • 1½ lb. baby Yukon Gold potatoes
  • ½ cup Diamond Crystal or ¼ cup Morton kosher salt
  • 4 Tbsp. unsalted butter
  • 2 Tbsp. red miso
  • 1 garlic clove, finely chopped
  • 1 Tbsp. seasoned rice vinegar
  • Freshly ground black pepper
  • 2 Tbsp. chopped parsley

PREPARATION

  1. Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12–14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6–8 minutes.
  2. Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
  3. Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.

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