Have a go at these delectable Crispy Miso Smashed Potatoes. Mouth-watering crunchy bites that can be snacked on as is, or served with a tangy spicy sauce (or any sauce of your choice!).
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Potatoes are a gift that keeps on giving. You can prepare them in a myriad of ways, and yet they come out delicious every single time! Be it baked (Cheesy Miso Butter Baked Potato), mashed (Sweet Potato Mash With Miso Butter), or turned into wedges (Cheesy Air Fried Potato Wedges), there’s always a place for potatoes on the table.
But aside from these options, here’s another dish you can make that’s an instant crowd pleaser — smashed potatoes. It’s incredibly easy to make, yielding appetizer bites that are sinfully crispy on the outside, while maintaining a fluffy and creamy interior.
If you’re looking for a side dish option for Thanksgiving, this is definitely one you should consider!
Crispy Smashed Potatoes with Miso Butter
The process of making these smashed potatoes is pretty simple. You boil the potatoes, drain the water, smash them down, then bake in the oven! And I love to jazz them up a bit by mixing in some miso butter for that perfect touch of umami taste.
I’ve also included a recipe for a spicy tangy sauce that pairs amazingly well with these nibbles. But beware, your potatoes might disappear twice as fast because you can’t help but to snack on it!
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Small potatoes
- Butter
- Olive oil/any other cooking oil
- Red miso paste: I used red miso paste. (see notes)
- Garlic powder
- Sugar
- Pepper
- Minced parsley: For garnish.
Tangy Spicy Sauce
- Labneh
- Sriracha
- Sugar
- Chili oil (optional): I used my Homemade Chili Oil, but if you’re looking for a store-bought option, I recommend the one by Lao Gan Ma.
- Minced parsley: For garnish.
Instructions
- Add clean scrubbed potatoes to a pot of salted water and bring to a boil. Make sure all the potatoes are submerged in water. Let it cook until the potatoes are fork tender (about 20-25 minutes).
- In a different pot, melt butter with oil over medium heat. Turn off heat and sugar, pepper and miso paste. Whisk/stir well.
- Preheat oven to 400 F. Mix all the ingredients for the sauce and place it in the fridge until it’s ready to be served.
- Drain the potatoes from the water and set aside for 5 minutes before adding the potatoes to the melted miso butter. Make sure each potato is well coated.
- Drizzle oil on a parchment lined baking tray. Place potatoes on the baking tray, leaving space between each potato. Using the bottom of a drinking glass or anything with a flat bottom, gently press down on each potato until it’s about 1/2 inch thick (see notes). Drizzle a bit more of oil on each potato and brush on the miso mix before placing it in the oven to bake for 25-30 minutes or until the edges turn golden.
- Once the potatoes are baked, make sure to brush on more of the melted miso butter mix for flavor and garnish with parsley. Serve with the sauce and enjoy!
Notes for Crispy Miso Smashed Potatoes
- Type of miso paste: I used red miso, but it has a strong taste. Feel free to use white or yellow miso paste which are milder. Adjust to taste.
- Coat with oil: Coat the bottom of the flat surface (smashing tool) with oil so that the potato don’t stick to it after you press down on it.
- Crispier potatoes: The thinner you smash the potatoes, the crispier it will be.
- Choice of sauce: Serve with your favorite sauce or the sauce suggested above.
More Appetizer Recipes
- Crispy Curry Wings (Oven Bake/Air Fry)
- Soy Garlic Wings (Air Fry/Oven bake)
- Fried King Oyster Mushroom Bites (Vegan)
- Eggless Crispy Fried Zucchini (Vegan)
- Shrimp Veggie Fritters (Cucur Udang)
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Crispy Miso Smashed Potatoes
Ingredients
- 1 lb small potatoes
- 4 tbsp butter
- 3 tbsp olive oil/any other cooking oil
- 2 tbsp red miso paste see notes
- 1 tbsp garlic powder
- 1 tbsp sugar
- 1/4 tsp pepper
- minced parsley for garnish
Tangy Spicy Sauce
- 4 tbsp labneh
- 3 tbsp Sriracha
- 1.5 tsp sugar
- 1 tsp chili oil optional
- minced parsley for garnish
Instructions
- Add clean scrubbed potatoes to a pot of salted water and bring to a boil. Make sure all the potatoes are submerged in water. Let it cook until the potatoes are fork tender (about 20-25 minutes).
- In a different pot, melt butter with oil over medium heat. Turn off heat and sugar, pepper and miso paste. Whisk/stir well.
- Preheat oven to 400 F. Mix all the ingredients for the sauce and place it in the fridge until it's ready to be served.
- Drain the potatoes from the water and set aside for 5 minutes before adding the potatoes to the melted miso butter. Make sure each potato is well coated.
- Drizzle oil on a parchment lined baking tray. Place potatoes on the baking tray, leaving space between each potato. Using the bottom of a drinking glass or anything with a flat bottom, gently press down on each potato until it's about 1/2 inch thick (see notes). Drizzle a bit more of oil on each potato and brush on the miso mix before placing it in the oven to bake for 30-35 minutes or until the edges turn golden.
- Once the potatoes are baked, make sure to brush on more of the melted miso butter mix for flavor and garnish with parsley. Serve with the sauce and enjoy!
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