Description
Crispy smashed potatoes infused with salt and vinegar, served with umami-rich miso ketchup.
Ingredients
1 ½ lbs baby potatoes
½ cup rice vinegar
2 tbsp olive oil
Sea salt, to taste
½ cup ketchup
1 tbsp white miso paste
1 tsp rice vinegar
1 tsp honey or maple syrup
Instructions
1. Boil potatoes in salted water with vinegar until tender.
2. Drain and let cool slightly.
3. Preheat oven to 425°F (220°C).
4. Smash potatoes flat on a baking sheet.
5. Drizzle with olive oil and sprinkle with salt.
6. Roast 30–35 minutes until golden and crispy.
7. Mix ketchup, miso paste, vinegar, and honey to make dipping sauce.
8. Serve hot with miso ketchup.
Notes
Best served fresh from the oven.
Can be customized with global seasonings.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Salt-and-Vinegar Smashed Potatoes with Miso Ketchup, potatoes, vegan, gluten-free