Miso Honey Butter Roasted Potatoes
Today’s recipe is dedicated to my vegan friend Christian. Here is a recipe just for you my dude.
This is tough for me to say but, last week I was let go from my job. It happened out of the blue and needless to say this is not easy for anyone to deal with. Yet in some way when all of this went down, a sense of relief came over me too. I finally felt like I could dedicate myself wholeheartedly to this blog. However when life throws you a curveball like this, we all need a shoulder to lean on to get through the tough times with a bit more grace.
The day it all happened I had already had set up a dinner date with Christian. We had planned on trying out a new vegan-friendly restaurant in town, but after receiving the news I called him up to let him know I wasn’t going to make it. He was also one of the first people I wanted to talk to as well, because I had remembered him telling me something similar happening to him a few years back before he started his own dream business. I knew he would understand the odd feeling of both rejection and relief I was experiencing at the moment.
Regardless of my no-show to dinner, Chris told me to just come and hang out at his office (“we’ll process this together,” he encouraged me).
I am actually getting a little bit teary-eyed writing this because I am so grateful for that day I visited him. Chris uplifted my spirits greatly that day. He helped to look at the bigger picture, allowing me to cultivate more faith in the one thing I am most passionate about- this blog. Aside from all the sappy stuff though I really do owe him a killer vegan recipe.
Here is my long overdue vegan recipe for my buddy. It is sweet, just like my friend, and delightfully savory.
Prep Time: 1 hour
1.5 lbs of baby potatoes
2 tablespoons salt
1 tablespoons vegetable oil
3 tablespoons vegan butter *
6 crushed garlic cloves
2 tablespoons aka miso (red miso)**
2 tablespoons mirin
1 tablespoons rice vinegar
2 tablespoons honey***
cracked black pepper to taste
thinly sliced scallions
toasted sesame seeds
*this dish is equally as delicious made with dairy butter!
**Make sure to check the ingredients list for the miso! Sometimes bonito (fish) is added to miso.
***sub with agave if you don’t do honey
How to make it:
1. Wash potatoes under cold water then halve them. Since not all of them will be the same size you may have to cut the larger ones in thirds to match the size of the other pieces.
Place potatoes into a pot and add in 2 tablespoons of salt. Then fill the pot with water just enough to cover them. Place the pot over high heat and boil the potatoes, with no lid on, for 20 minutes or until they are no longer hard in the center.
2. Preheat your oven to 425 degrees F. Prepare a large sheet pan lined with parchment paper and drizzle a little bit of oil on top. Then prepare your seasonings.
This is a dish where having your seasonings already measured out and prepped will be useful.
The reason is because the seasoning sauce for the potatoes will cook fast and the honey may cause the sauce to burn if left boiling for too long.
3. Once potatoes are done boiling drain them in a colander and set aside.
4. Place a pot deep enough to hold the potatoes over medium high heat. Immediately add in vegetable oil, butter and garlic to the pot.
Stir the garlic and let the aroma infuse into the butter mixture. Once the garlic is slightly browned around the edges and the butter has just begun to turn golden, it is time to add in the rest of your seasonings.
5. Add in miso, mirin, vinegar and honey into the pot and stir well into a smooth sauce. Once the mixture starts bubbling up continue to let the sauce cook and reduce down a bit for another minute. Remove the pot from heat.
6. Add in your potatoes into the pot and stir the mixture until the potatoes are completely coated in the sauce. Then transfer the mixture onto your parchment lined sheet pan.
7. Put the pan into into the oven and set your timer for 11 minutes. Make sure to stir the potatoes halfway during roasting. Once the sauce has caramelized and the the potatoes are golden brown they are ready to be pulled from the oven.
Allow the taters to sit for a bit before serving because they will be super hot! Also, any remaining sauce will stick to the potatoes better. Garnish with scallion slices and sesame seeds and serve warm.
Here’s to friends (and poatoes), cheers.