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Skillet Miso Potatoes

My current ingredient obsession is miso paste. I go through these phases of getting hooked on ingredients from time to time – it’s one of the most fun parts of making a living through food. Right now, it’s miso, specifically white miso. White miso is the mildest form of miso paste, so it’s the best choice to try. One tub, which only costs about $6, will keep in your fridge for months and adds a subtle, salty kick to so many dishes. Plus, because it has such a mild taste I can sneak it by my kids (another big plus). Recently I used white miso to make Grilled Baby Bok Choy, and I was hooked. It’s such a versatile ingredient – it’s ups the flavor with vegetables, as a glaze on proteins, in marinades, dipping sauces and of course soup.

Skillet Miso Potatoes
Author: Kate Wagner
Serves: 4-6
I used baby potatoes in this recipe, but you could really use any type of potato. The important thing is that they are parboiled (so you don’t have to burn them to cook them through) and that the pieces are no bigger than 2 inches thick. Happy cooking!
Ingredients
  • 1 (24 oz) bag of Baby potatoes
  • 1 tsp Kosher salt
  • 2 tbsp Butter, unsalted
  • 2 tbsp Canola oil
  • 1 tbsp Miso paste, white
  • 1/2 tsp Kosher salt
Instructions
  1. Place potatoes in a medium size saucepan, cover with cold water and Kosher salt. Turn burner on high, and bring the water to a boil. Allow potatoes to boil until you can pierce them with a fork and they are nearly tender, 8-10 minutes (they will finish cooking in the pan).
  2. Drain in a colander, and give the colander a good shake to get the excess water off the potatoes.
  3. Slice the potatoes in half and set aside.
  4. Heat butter and oil in a large skillet over medium heat. Once butter has melted stir in the miso paste.
  5. Add the potatoes and sprinkle with Kosher salt.
  6. Cook potatoes, stirring from time to time, until the potatoes are crisp and browned on the cut side, 15-20 minutes.
Notes
These potatoes are a great candidate for a weeknight dinner. Why? Because you can do the parboil section of the recipe a day ahead of time. That way, you simply need to toss the potatoes in a hot skillet. If you do parboil ahead of time, try to let the potatoes come to room temperature before continuing with the recipe.

Looking for another miso recipe to try? http://gatherconnectempower.com/2017/04/grilled-baby-bok-choy/

What to learn more about miso? http://www.huffingtonpost.com/2015/04/03/different-kinds-of-miso_n_6993590.html

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