Name: Grilled Potatoes With Red Miso Butter
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

grilled creamer potatoes in a cast iron skillet with miso butter and parsley

Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews

Boil the potatoes before you head out camping (or to your backyard!). They’ll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.

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Recipe information

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

Step 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.
Step 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.
Step 3
Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.