So, I have a new oven. Said oven is many things. It is also NOT many things. My new oven is NOT: 30 years old. Or a double oven in which only one oven works. Or a double oven with a door falling off. Or a double oven with two doors falling off. My new oven is not a POS in a rental. My new oven is not entirely uneven in its heating pattern and it is not the worst oven in the world.
My old oven? Yeah, it was all of those things.
My new oven? It is all of one word – amazing.
I know, I know – I am such a weirdo. I’m fawning over my new oven. But some of you kitchen freaks have got to feel me on this one. I mean, how many of us lived with the crappiest oven on the whole planet? I bet more than a few of you have. So you feel my pain. And you also feel my elation – or can imagine it at least – at having an oven that cooks evenly, even if I don’t rotate the pan, and doesn’t leak so much heat you turn it on to warm your house. It’s entirely wonderful! I’m just getting back into the swing of things with cooking (there have been lots of noodles with red sauce and rice&veggies around these parts lately), but I can feel that Señor Oven and I are going to be good friends.
Now on to the Buttered Miso Roasted Potatoes Recipe…
I love love this recipe. When I went into making these last night I knew I wanted something subtly salty-sweet, but mostly just potato goodness shining through. Miso instantly popped into my head, and I knew it had to be paired with butter. I don’t usually cook with regular ‘ol butter, but we had some in our fridge leftover from the wedding, so I decided to go for it.
~ If you usually use Earth Balance, I can’t guarantee it’ll work for this recipe. I’m just not sure how it would fare at 400°F for a half hour – it might burn. But if you give it a go, be sure to let me know! ~
I paired the miso butter sauce with some dried sage and fresh chopped rosemary and added a pinch of salt. If you try it before smothering your potatoes, it might seem a bit salty – that’s okay. The salt mellows out when it is spread over the potatoes, and isn’t overly salty at all when it comes out of the oven.
While the potatoes cooked, I tossed a bit of broccolini in a pan and sauteed it a bit. The broccoli was a great addition to make it a complete veg meal, but unfortunately it was a bit bitter. That’s what I get for buying produce at Trader Joe’s, I guess (at least it was organic!).
After just 30 minutes in the oven, the potatoes come out slightly crispy and so tender in the middle. Perfect-o. One thing I didn’t anticipate was the miso blackening on the sides of the pan, but that’s okay. It didn’t taste burnt at all, so don’t let that scare you away. My Chief Dishwasher (also known as The Man) told me it came off the baking dish right easy, so don’t worry too much about that, either.
And the result?
These came out just as I had expected – subtly salty-sweet, full of potatoey flavor, and bursting with flavors of fresh rosemary. It’s my favorite new potato recipe. It would go so well with a bowl of chili, a coleslaw, or some roasted Brussels. So many good pairings! That’s another beauty of this dish – it makes a perfect side or a filling main dish – whatever suits your fancy. And it’s all under 40 minutes, which means it fits into the “Weeknight Meal” category here on My California Roots. Huzzah!
Other awesome potato recipes from around the food-blog-o-sphere || let’s share the love!
Cancun Spiced Potato Wedges from Cherry on My Sundae
Jazzed Up Potato Salad from A Clean Bake
Smothered Potato Rounds from Healing Tomato
Buttered Miso Potatoes
This buttered miso roasted potato recipe is a perfect side or main dish. Slightly salty-sweet and roasted to perfection, these potatoes are sure to please.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 3 servings
- 10 small-medium red potatoes
- 3 Tbsp melted butter*
- 1 Tbsp extra virgin olive oil
- 1 tsp yellow miso
- 1/8 tsp ground sage
- 1 Tbsp chopped fresh rosemary
- pinch salt
- Preheat your oven to 400°F.
- Cut the potatoes into about 1″ chunks. You can cut them smaller if you wish – they will cook faster. Place the potatoes in a baking dish.
- Melt the butter in a small bowl. Add the oilve oil, miso, sage, and rosemary. Use a fork to mix well. The miso won’t totally go into solution, but do the best you can. Add a bit of salt to taste.
- Pour the butter sauce over the chopped potatoes and use your hands to distribute evenly.
- Bake 30-35 minutes, tossing halfway through, until evenly browned and easily pierced with a fork. Serve immediately, preferably with sauteed veggies.
– As opposed to most of my other recipes, I did not use Earth Balance vegan butter in this recipe. We had some regular ‘ol butter left over from the wedding, so I’ve been slowly using it up. Thus, I am not sure how the Earth Balance would fare in this recipe, but if you try it then please let me know in the comments below!