Pan-Fried Miso Potatoes
yash dani
4-6
15 minutes
Japanese Fusion
Appetizer
Pan-Fried Miso Potatoes are a delicious side dish featuring tender potatoes with a crispy, golden-brown exterior and a rich, savoury coating. The potatoes are first boiled until soft, then pan-fried in olive oil to create a satisfying crunch. Aka miso and butter bring a deep umami flavour, while fresh garlic adds aromatic warmth and rice vinegar provides a subtle tangy finish. A sprinkle of black pepper and freshly chopped cilantro completes this comforting dish with extra flavour and freshness. Easy to prepare with everyday ingredients, these miso potatoes pair wonderfully with rice bowls, grilled vegetables, or your favourite main course.
Ingredients
- 1 kg potatoes, chopped
- 2 tablespoons salt
- 6 to 8 cups water
- 3 tablespoons Olive Oil
- 2 tablespoons unsalted butter
- 1 tablespoon Aka Miso
- 3 garlic cloves, chopped
- 1/2 teaspoon pepper
- 1 tablespoon Rice Vinegar
- Freshly chopped cilantro
Directions
- In a large pot, combine the chopped potatoes, salt, and water. Bring to a boil. Cover and cook until the potatoes are tender.
- Drain the potatoes and set them aside.
- Heat a pan over medium heat and add the olive oil. Place the boiled potatoes in the pan, flat side down.
- Fry the potatoes on all sides until golden brown, flipping them with a fork or spatula as needed.
- Remove the potatoes from the pan and wipe the pan clean with a paper towel.
- In the same pan, add the unsalted butter and aka miso. Stir and sauté for 1 minute.
- Return the fried potatoes to the pan. Add the chopped garlic, pepper, and rice vinegar. Stir gently and cook for 1–2 minutes until the garlic becomes fragrant.
- Turn off the heat and mix in the freshly chopped cilantro.
- Transfer the pan-fried miso potatoes to a serving bowl and enjoy!