Home / Japanese-Fusion / Miso-Maple Glazed Crispy Smashed Potatoes with Furikake
Miso-Maple Glazed Crispy Smashed Potatoes with Furikake
Side Dish

Miso-Maple Glazed Crispy Smashed Potatoes with Furikake

Experience the ultimate culinary alchemy where the hearty, rustic comfort of the classic smashed potato meets the sophisticated umami depth of Japanese pantry staples. These Miso-Maple Smashed Potatoes are destined to become your new favorite side di...

⏱️

23 Min Prep

🔥

17 Min Cook

🍽️

6 Servings

🥗

Vegetarian

Ingredients

  • 2 lbs baby gold potatoes
  • 3 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1/4 cup avocado oil
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp furikake seasoning
  • 2 finely sliced scallions

Instructions

1
Begin by boiling the baby potatoes in salted water until fork-tender, approximately 15 minutes.
2
Drain well and let them steam-dry for 5 minutes.
3
On a parchment-lined baking sheet, gently smash each potato with the bottom of a heavy glass until flattened but still held together.
4
In a small bowl, whisk together the white miso, maple syrup, rice vinegar, and avocado oil until emulsified into a smooth glaze.
5
Brush the tops of the smashed potatoes generously with the mixture, ensuring it reaches the craggy edges.
6
Roast in a preheated 425°F oven for 25–30 minutes, or until the edges are deep golden brown and exceptionally crispy.
7
Remove from the oven, immediately drizzle with a touch of toasted sesame oil, and garnish liberally with the furikake and fresh scallions before serving hot.

Recipe Information

Cuisine
Japanese-Fusion
Course
Side Dish
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

23 mins

Cooking Time

17 mins

Total Time

40 mins
#japanese-fusion #sidedish #vegetarian
Author

Master Chef

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