Miso garlic baked potato wedges are the perfect side dish for your meal. Creamy Yukon potatoes are dressed with garlic miso butter and baked to perfection. They’re crispy and golden and fluffy on the inside — give this recipe a try today!
What you’ll need to make Miso Garlic Baked Potato Wedges:
- Yukon gold potatoes
- Salted butter: this recipe doesn’t include any additional salt because of the salted butter and miso paste. If you decide to use unsalted butter, make sure to add a bit of salt to taste.
- Garlic paste
- White miso paste: you can find white miso paste at Asian grocery stores, or sometimes in the Asian section of regular grocery stores.
- Sugar
How to make this recipe at home:
Rinse and cut your potatoes (with the skin on) into wedges.
Place the potato wedges in a pot and fill the pot with enough water to cover the potatoes. Bring the pot to a boil and cook for 8-10 minutes, or until the potato wedges are fork tender.
Pro tip: Cooking the potatoes in cold water from the start will prevent the outside of the potato from overcooking before the inside is done.
Preheat your oven to 400ºF. Line a sheet pan with parchment paper and set it aside.
Drain the potatoes and set them aside.
In a large mixing bowl, add the garlic paste, melted salted butter, white miso paste, and sugar. Mix just until combined.
Add the potato wedges to the mixing bowl and stir to evenly coat the potatoes in the garlic miso butter.
Transfer the potatoes onto the sheet pan and bake for 25-30 minutes, or until crispy and golden.
Garnish the potatoes with parsley (optional) and serve warm!
FAQ + Tips:
Yes! If you’re planning to freeze any leftovers— store them in a freezer-safe bag. You can freeze for up to 3-4 weeks.
If reheating frozen leftovers: bake them while frozen in the oven or in an air fryer at 350ºF for 5-8 minutes or until warm.
If reheating from room temperature: bake at 350ºF for 3-5 minutes or until warm and crispy.
Honestly, this is totally up to you. However, I find that boiling the potato wedges creates a fluffy, tender inside, and baking them makes them extra crispy. Almost like the perfect potato fry!
Video Tutorial
Other side dish recipes you may like:
- Butter Board
- Menbosha 멘보샤 | Mian Bao Xia (Korean Chinese Shrimp Toast)
- Spam Musubi Onigiri
- Lou Malnati’s Salad
- Easy Garlic Yu Choy
- Kani Salad
Ingredients
- 6-7 Yukon gold potatoes, rinsed and scrubbed
- ½ teaspoon sugar
- 1 tablespoon white miso paste
- ½ stick salted butter, melted
- ½ tablespoon garlic paste
Instructions
Rinse and cut your potatoes (with the skin on) into wedges.
Place the potato wedges in a pot and fill the pot with enough water to cover the potatoes. Bring the pot to a boil and cook for 8-10 minutes, or until the potato wedges are fork tender.
Pro tip: Cooking the potatoes in cold water from the start will prevent the outside of the potato from overcooking before the inside is done.Preheat your oven to 400ºF. Line a sheet pan with parchment paper and set it aside.
Drain the potatoes and set them aside.
In a large mixing bowl, add the garlic paste, melted salted butter, white miso paste, and sugar. Mix just until combined.
Add the potato wedges to the mixing bowl and stir to evenly coat the potatoes in the garlic miso butter.
Transfer the potatoes onto the sheet pan and bake for 25-30 minutes, or until crispy and golden.
Garnish the potatoes with parsley (optional) and serve warm!
