Salt and Vinegar Smashed Potatoes with Miso Ketchup

By Jamie Vespa

Salt-and-vinegar smashed potatoes with miso ketchup is the perfect summer side for cookouts, weeknight dinners, or easy entertaining.

Ingredients

• 2 lbs. new or baby Yukon Gold potatoes
• 1 1/2 cups white wine vinegar
• 1 1/2 Tbsp. olive or avocado oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. garlic powder
• 1/2 cup ketchup
• 1 Tbsp. red miso paste
• 1 tsp. worcestershire sauce
• 1 Tbsp. finely chopped chives

Instructions

1. 1

   Preheat oven to 450°F.

2. 2

   Place potatoes in a large pot. Add vinegar and just enough water to cover potatoes. Bring to a boil, reduce to medium-low, and simmer for 15 minutes, until fork-tender. Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.

3. 3

   Use the bottom of a measuring cup to smash each potato. Brush each side with oil. Season evenly with salt, pepper, and garlic powder. Roast potatoes until crispy and golden brown, 30-35 minutes, flipping once halfway through.

4. 4

   Combine ketchup, miso, and worcestershire in a bowl; stir with a whisk.

5. 5

   Place roasted potatoes on a plate or serving platter. Scatter chives overtop. Serve with miso ketchup.