Crispy potatoes with an addictive miso vinaigrette. Umami on a plate.
Step 1
Clean the potatoes. Place a rack in at one of the top 2 spots in your oven, so that it’s 2-4 inches from the heat source. Preheat your oven to broil, 500F. Place the potatoes in a large pot of boiling water. Add 2 tbsp of salt. Bring the water back to a boil, and simmer for 20 minutes until just fork-tender (you want them to hold their shape and not fall apart). Drain, and let cool.
Step 2
While the potatoes cool, make the Miso-Dill Vinaigrette.
Step 3
Once the potatoes are cool, place them on a baking sheet fitted with parchment paper. Drizzle 1 tbsp avocado oil and 1 tsp salt over the potatoes. Use the bottom of a small glass or a spoon to smash the potatoes gently. Be sure to do so carefully, so the potatoes keep their integrity and don’t fall apart.
Step 4
Broil the potatoes for 20-30 minutes. After 10 minutes, carefully remove the baking sheet and flip the potatoes. Continue broiling for 10-20 more minutes, or until crispy to your liking. I stopped short of getting super crispy edges so that the potatoes would still be nicely soft inside. Remove from the oven and add the potatoes to a serving dish. While the potatoes are still hot, drizzle with the MIso-Dill Vinaigrette and sprinkle some minced dill on top to serve.