Grilled Potatoes with Red Miso Butter
Whether you're throwing a backyard bash or prepping for a casual poolside dinner, Grilled Potatoes with Red Miso Butter bring bold flavor to any summer spread. The charred edges and creamy centers are already satisfying, but it's the savory-sweet miso butter that steals the show. These potatoes pair well with grilled chicken, steak, or seafood, making them an easy upgrade that turns a simple meal into something worth remembering.
Start with a quick boil to soften the insides, then move them to the grill for that crisp, smoky finish. This two-step method ensures perfect texture every time. The Hybrid Grill Series makes the grilling part seamless. With gas, charcoal, and wood-fired versatility all in one system, it gives you total control over temperature, texture, and taste. Whether feeding a crowd or keeping it simple, this grill adapts without missing a beat.
American Made Grills are built for those who expect more flavor, control, and pride in what they cook on. Our grills are proudly made in the USA and combine timeless craftsmanship with modern performance. From the Hybrid Series to the Estate and Atlas lines, each grill is hand-assembled with high-grade materials and backed by our commitment to American quality.
Light up the burners, grab a drink, and let the potatoes get to work—this side dish deserves a permanent spot in your summer grilling rotation.
Serves 4
Grilled Potatoes with Red Miso Butter Ingredients
- 1½ lb. baby Yukon Gold potatoes
- ½ cup Diamond Crystal or ¼ cup Morton kosher salt
- 4 Tbsp. unsalted butter
- 2 Tbsp. red miso
- 1 garlic clove, finely chopped
- 1 Tbsp. seasoned rice vinegar
- Freshly ground black pepper
- 2 Tbsp. chopped parsley
Grilled Potatoes with Red Miso Butter Directions
- Prepare a grill for medium-high heat. In a medium saucepan over medium-high heat, bring potatoes, salt, and 1 quart of water to a boil. Reduce heat and simmer until tender, 12–14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6–8 minutes.
- Meanwhile, set a medium skillet, preferably cast iron, on the grill. Place butter and miso in the skillet and cook, stirring, until butter is melted and the mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
- Transfer potatoes to the skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.
Taken from epicurious.com
