This dish is umami on a plate. Potatoes cooked on high until crispy on the outside and soft on the inside. A rich, yet citrusy vinaigrette. Potatoes, miso, dill, lemon, garlic—what other flavors are there? I developed the Miso-Dill Vinaigrette originally for these potatoes. It makes them absolutely shine because their earthiness just soaks up all the deep flavors of the vinaigrette—especially because you drizzle it on while the potatoes are still hot from the oven. Perfection, really.
Any variety of potato would work here: small, large, butterball, new. The process is the same.
I always double-cook potatoes—boil first, roast second—so that they’re primed for the oven. I boil them for roughly 20-30 minutes, so that they’re fork-tender but not falling apart. Then I drain them, and add them to a baking sheet fitted with parchment paper to cool. I smash them gently while they cool with the bottom of a small glass—just enough to keep their integrity and so, again, they don’t fall apart. Add avocado oil and salt, and they’re ready to broil!
Broiling at high heat applies direct heat to the food from above, like upside-down grilling. By contrast, baking surrounds food with heat. Broiling, like grilling, adds color, crispness and flavor to a baked or roasted food. So it’s a fabulous way to cook potatoes! However, it’s important to watch the potatoes when you broil them to ensure they don’t burn. Baking is gentler and requires less observation.
Given that broiling heats in one direction (from above), it’s important to flip the food. I call for flipping them after 10 minutes with the assumption that the potatoes will cook for 20 minutes total. But as soon as you see the potatoes start to crisp to your liking, flip them and cook the second side as you did the first. Every oven is different!
The key to this recipe is to pour the delicious vinaigrette on the potatoes while they’re still hot. So prep the MIso-Dill Vinaigrette in advance and plan to enjoy this dish immediately after cooking to get all that flavor! The vinaigrette recipe is also easily doubled if you think you’d like more!
The necessary tools for this recipe are a pot for boiling the potatoes and a baking sheet for roasting them. And a bowl and whisk for prepping the Miso-Dill Vinaigrette. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
Crispy potatoes with an addictive miso vinaigrette. Umami on a plate.
10 minutes
1 hour
1 hour, 10 minutes
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.
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