In order to create unique ways to make potatoes, I do a lot of experimenting in my kitchen. Often times I create an accidental recipe I love. Other times, of course, I epically fail and start again. Today, however, I made a smashed red potato recipe which is a definite keeper. When I watched my husband scraping the bottom of his fork again his plate to get every morsel, I know its good. Of course, my smashed red potato recipe doesn't have any butter or oil!
Honestly, I have never met a potato I didn't like. In fact, red smashed potatoes are one of my favorite recipes, because of they a so easy to make. Unfortunately, most recipes for smashed red potatoes include a ton of butter or oil, which I don't cook with. Instead of butter, used yellow miso.
WHAT IS MISO?
As a fermented food, miso provides beneficial gut bacteria that help us to stay healthy, vibrant, and happy; good gut health is known to be linked to our overall mental and physical wellness.
In my opinion, miso is such a wonderful ingredient simply because it adds immediate flavor to almost anything I make. Often, I use miso in sauces’ s well, like dressing, but I figured why not roasted my potatoes in it as well.
In fact, there are different varieties of miso: (Jo Win Registered Nurse)
White Miso (Shiro) is made from soybeans and rice and fermented for no longer than two months. Shiro (means “white” in Japanese) is light in color and sweet to mildly salty. Shiro, for example, is very versatile and provides a bit of oomph to salad dressings or sautéed vegetables.
Another mild type that is fermented for slightly longer than white miso, is yellow miso (Shinsu). Yellow miso is adaptable in a wide range of recipes, as well.
If a recipe calls for dark miso, you’ll want to use an aka or red miso. Russet in color, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavor. Its full flavor is best used in hearty dishes like stews and tomato sauces. Use with caution – its flavor can overpower other ingredients.
Barley Miso (Mugi), from barley and soybeans, usually has a longer fermentation process than most white miso. It has a strong barley aroma but is still mild and slightly sweet in flavor.
HOW TO MAKE SMASHED RED POTATO RECIPE WITHOUT USING BUTTER OR OIL
First, I parboil my red potatoes for 15 minutes. Then, rinse the red potatoes in cold water to stop cooking, so you won't burn your fingers while smashing. Another good idea is to try to select similar-sized red potatoes, so they parboil evenly. Furthermore, if your potatoes are larger, add additional time to the parboiling time.
Once cooled, transfer the potatoes to a baking sheet lined with a silicone baking mat or parchment paper. Next, use a small ball far or any cooking utensil with a flat surface and smash each red potato.
WHAT INGREDIENTS ARE NEEDED FOR SMASHED RED POTATO RECIPE?
- Baby red potatoes (½ pound or 10-12 similar sized potatoes)
- 3 Cloves garlic, minced
- 4 Tablespoons white or yellow miso paste
- 2 teaspoons fresh lemon juice
- 1 Tablespoon fresh thyme chopped
- 1 teaspoon freshly ground black pepper
STEPS TO MAKING OIL-FREE GARLIC SMASHED RED POTATOES
- Combine all the ingredients other than the potatoes
- Microwave for 30 seconds to melt miso and combine ingredients.
- Using a basting brush , brush miso mixture on potatoes, coating the smashed red potatoes
- Now, either baked the smashed red potatoes in a 425-degree oven for 20 minutes or cover and refrigerate until ready to cook the second time.
As a result, smashed red potatoes recipe is crispy and crunchy on the outside, and soft and delicate on the inside. Similar to butter, the miso garlic sauce baths the potatoes creating a savory taste.
Even though smashed red potatoes can be served with any of your favorite foods, I chose grilled corn on the cob and my Beet Burger recipe.
IF YOU LOVE POTATOES AS MUCH AS I DO, CHECK OUT THESE YUMMY POTATO RECIPES
- Oven-Baked Fries Perfect Crispy Oil-Free and Garlic
- Vegan Mashed Potatoes Recipe
- Skinny Lemony Miso Roasted Potatoes
- Chili and Lime Roasted Red Potatoes
- Oil-Free Smokey Scalloped Potatoes
- Sweet Potato Chips
- Vegan Stuffed Sweet Potato
- Baked Sweet Potato Vietnamese Loaded French Fries
- Skinny AF Sweet Potato Fries
- Vegan Baked Potato
- Steak Fries; Air Fried and Crispy
Smashed Red Potato Recipe
- ½ pound baby red potatoes 10-12 similar sized potatoes
- 3 cloves garlic minced
- 4 Tablespoons white to yellow miso paste
- 2 teaspoons lemon juice
- 1 Tablespoon fresh thyme chopped
- 1 teaspoon fresh ground black pepper
- PREPARE RED POTATOES
- Choose 10-12 similar sized red potatoes and place them in a pot, cover with water, and add 1 teaspoon of salt.
- Bring to a boil, and parboil red potatoes for 15 minutes
- Remove from heat and place in a colander in the sink and rinse with cold water until potatoes are cool enough to handle
- Place potatoes on a baking sheet lined with a silicone baking mat or parchment paper.
- Using a small ball jar or a sturdy cup with a hard round bottom, smash each potato
- Combine minced garlic, miso, lemon juice, garlic powder, and ground pepper in a small microwave-safe bowl.
- Microwave for 30 seconds until ingredients are melted.
- Using a basting brush, coat the smashed red potatoes with the miso mixture.
- Now. sprinkle with fresh chopped thyme.
- COOKING THE SMASHED RED POTATOES
- The smashed red potatoes can be baked immediately or covered and placed in the refrigerator until ready to bake.
- Preheat oven to 425 degrees
- Place smashed red potatoes in the oven, uncovered for 20 minutes.
- Remove from oven and serve.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂