When fries are calling, try these Crispy Roasted Miso Potatoes instead. Crispy oven potato wedges are easy to make with just a few simple ingredients, ready in just 30 minutes and they’re loaded with delicious umami flavor satisfaction.
These crispy roasted potato wedges are the perfect combination of sweet and savory and make an incredibly tasty side dish that’s vegan and gluten-free.
This post has been updated from the original dated February 25, 2019.
The key to these oven roasted potato wedges crispy is all in the preparation and the key to the great taste of these miso potatoes is…you guessed it, the miso!
Whether you make these with russet potatoes or sweet potatoes, you’re going to love the umami flavors, the crispy outside and fluffy inside…I’m talking the perfect side dish with next level flavor and snack satisfaction!
What is Miso?
Miso is a Japanese seasoning made from fermented soybeans. You can also find white miso paste made from rice, barley or chickpeas. Red miso paste is made with more soybeans and usually fermented for longer periods of time, resulting in a darker color and stronger flavor.
Miso has a salty, tangy, savory flavor that is perfect for creating some umami flavor satisfaction in vegan recipes that would otherwise feel like they were missing something.
Take this recipe for yellow split pea soup for example. Without the miso, it would be hard to keep it vegan and still have such a robust flavor. Quinoa burgers get some serious umami flavor for a super satisfying veggie burger.
The dressing in this broccoli salad? You guessed right, miso called to the job. That dressing is so good, I make it about once a week, even if I don’t make the broccoli. It’s tangy and delicious and simple to make. Plus, it works well on everything.
Miso also has some health benefits that make it an attractive ingredient to me. It is a good source of various B Vitamins, Vitamins E, K and folic acid. Miso is also rich in essential minerals and beneficial enzymes. As a fermented food, miso provides the gut with beneficial bacteria that make it a digestive aid. Good gut health is known to be linked to our overall mental and physical wellness. More, please!!
Ingredients and Substitutions
- Potatoes: I like to use russet potatoes for these roasted wedges. You can also use yukon gold, idaho potatoes, or sweet potatoes. Leave the skins on for added nutrition.
- Miso: Umami star of the show. If you’re new to miso, start with the mellow white variety.
- Maple syrup: You can skip if you want, but I love the balance between sweet and savory in this recipe.
- Arrowroot powder: This is one of the secrets to super crispy potato wedges. Arrowroot is a healthier alternative to corn starch and available at most grocery stores.
- Oil: I like to use avocado oil or sesame oil when baking in temperatures higher than 350, because it has a higher smoking point than olive oil.
- Sea salt: I love salty snacks, but if you’re watching your sodium intake, there may be enough flavor for you in the miso paste. Skip the salt to begin with, you can always add some later.
- Fresh parsley: I love the added color and flavor the little sprinkle of fresh herbs adds. If you don’t have any, substitute with a teaspoon of dried parsley, basil or oregano.
How to make miso potatoes
Preheat the oven to 450 and line a large baking tray with parchment paper.
Step 1: Cut potatoes into wedges.
How to Cut Potatoes into Wedges
- You do not need to peel the potatoes. There is extra nutrition in the skins. But, do wash them well and pat dry.
- First cut in half lengthwise.
- Then, cut each half into 4 or 6 wedges, depending on how large your potatoes are.
- Immediately place potato wedges into a bowl of cold water.
Step 2: Let your potato wedges soak in the cold water while you prepare the marinade. You can do this up to 8 hours in advance.
Step 3: Whisk together the miso, maple syrup and olive oil in a small bowl until it turns into a thick marinade.
Step 4: Drain the potatoes onto a kitchen towel and pat dry.
Step 5: Toss in arrowroot powder in a large bowl to evenly coat. It’s easiest to do this with your hands.
Step 6: Pour the miso sauce over the potatoes and mix thoroughly.
Step 7: Transfer onto prepared baking sheet and spread in a single layer. Sprinkle with fresh parsley and sea salt, if desired. Bake in preheated oven for 20-25 minutes until golden brown.
Sprinkle with additional fresh herbs and serve while still hot.
How to make crispy potato wedges
Each of these steps is crucial to ensuring your miso fries are crispy on the outside and fluffy on the inside. Do not skip any of these steps if you want crispy potato wedges. The type of potatoes doesn’t matter as much as the technique.
- Soak the potatoes in a large bowl of cold water after they’re cut.
- Pat dry and toss in arrowroot powder. You can sub corn starch for the arrowroot, but make sure you toss onto dry potatoes.
- Toss with the marinade to evenly distribute.
- Cook in a preheated 450 degree oven.
- Use a sheet pan big enough to bake in a single layer, or use two pans.
Debra’s Pro Tips
- Enjoy them. They’re delicious. Period. End of story.
- Thick wedges will produce a crisp outside with a light and fluffy inside.
- Follow my tips above for seriously crispy potatoes in the oven.
- Use two baking sheets if needed to keep the potato wedges in a single layer while cooking.
- Make extra to account for the ones that are eaten straight from the tray…try not to burn your tongue, if it’s you who’s doing the snacking. Yes…they taste best hot out of the oven!
- This recipe tastes incredible as baked sweet potato wedges, and so does my sweet potato french fries recipe.
- Avocado oil is my top choice for high temperature cooking, otherwise I use extra virgin olive oil. Other vegetable oils are inflammatory.
I know that “fries” get a bad rap. I think it’s more because they are fried than anything else. Baking fries is a hot oven so they’re crisp is a healthier alternative to frying potatoes. Potatoes have more potassium than a banana, tons of vitamin C, and are a good source of fiber, magnesium and antioxidants….so there’s another point in their favor.
It is not necessary to peel potatoes for crispy wedges. The skins have many nutritional benefits, so leave them on. Be sure to wash thoroughly though.
The secret to crispy fries or potato wedges is to soak them in water after cutting into wedges. Then, pat dry before sprinkling with arrowroot, tossing with marinade and then roasting in a preheated oven in a single layer.
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Crispy Roasted Miso Potatoes
- 3 russet potatoes
- 1 tbsp arrowroot powder
- 1/4 cup avocado oil
- 2 tbsp maple syrup
- 3 tablespoons light miso paste
- 1/2 tsp sea salt
- 2 tbsp chopped, fresh parsley
- Preheat oven to 450 and line large rimmed baking sheet with unbleached parchment paper.
- Wash outside of potatoes. Pat dry. Cut into half lengthwise, then cut those halves into halves and keep going until you have 8 or even 16 wedges, depending on how large your potatoes are.
- Put cut potato wedges into a large bowl filled with cold water.
- Whisk together the avocado oil, maple syrup and miso paste until blended into a thick paste.
- Drain potatoes and pat dry. Toss them in a large bowl with the arrowroot powder until evenly coated.
- Pour the miso mixture over the potatoes and mix thoroughly. It's easiest to do this with your hands…or you can use a large pair of tongs.
- Spread into a single layer on prepared baking sheet. Sprinkle with sea salt and chopped parsley and roast for 20-25 minutes, until potatoes are crispy on the outside and still soft on the inside.