A generous dusting of rain is covering the homestead as I write, skies grey and delightfully foreboding, plants graciously bending up towards the water, grateful for the break from this exceptionally dry summer. This storm spell won’t stick around for long, but it is a comfort knowing that autumn and it’s constant drizzle is just around the corner. I love cozy season (this Martha Stewart meme pretty much sums it up), and in my opinion no food is as cozy as the humble potato. But it’s fall, so why not live a little? And so I leap into your inbox with roast potatoes with maple and miso butter in tow.
Maple and Miso Butter and Why It Should be on Everything
The name explains most of the ingredients, it’s just maple syrup, miso, and butter all heated up together into a delicious slurry of savory sweet creamy umami goodness. Maple and miso are two unlikely bedfellows but I promise they marry well together. If you’re unfamiliar with miso paste, it’s a bit thicker and drier than tomato paste in texture, and is a profoundly savory ingredient made from fermented soybeans that is a key part of many of Japan’s most delicious delicious (especially soups!)
If you’re addicted to the combination of salty and sweet like myself, there’s no limit to the dishes it can find its way into. Brushing it on a roast chicken, for example. Tossing it on some eggplant for a stir-fry. Even making a maple miso ice cream sounds incredible (adding that to my winter to-do list). And If you’re avoiding dairy, you could easily swap the butter for a quality olive oil to keep that same richness in the sauce.
Once you have the maple and miso butter, all you do is toss the potatoes in it with some thyme, and into the oven it goes! Then just wait a while for a heavenly aroma to emerge from the oven and voila, your roast potatoes with maple and miso butter are ready and waiting to be thoroughly enjoyed. And if you’re looking for a cozy and easy main dish to go alongside it, I recommend these sheet pan pork chops with roasted plums, or this super savory roast trout with cherry tomatoes. Bon apetit!
Roast Potatoes with Maple and Miso Butter
An elevated classic, this simple roast potato recipe is elevated with maple and miso butter, bringing a wonderful salty and sweet flavor to the mix.
Ingredients
- 2 1/4 pounds yellow potatoes cut into 2-inch pieces
- ¼ cup unsalted butter
- ¼ cup maple syrup
- ¼ cup miso yellow or red
- 1 teaspoon apple cider vinegar
- ¼ teaspoon black pepper
- 2 tablespoons fresh thyme leaves
Instructions
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Preheat the oven to 375 degrees Fahrenheit. In a small saucepan, heat the butter, maple, and miso together until smooth and the butter has melted, whisking often to break up the miso paste. Remove from heat and stir in the vinegar and black pepper.
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Place the potatoes in a large bowl and drizzle the maple mixture over the potatoes and toss to coat in the mixture.
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Distribute the potatoes on a lipped baking sheet and bake in the lowest rack of the oven for 20 minutes, then remove from the oven and toss the potatoes again using two large spoons.
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Put back in the oven and bake until golden around the edges and tender when pierced with a fork, about 15 to 20 minutes more. You can tent with tin foil if it’s browning too quickly. Sprinkle with fresh thyme leaves and serve.
