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. Make yourself a batch of this easy no cook bbq sauce for dipping…you can thank me later.
This post has been updated from the original dated February 25, 2019.
Jump to:
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.
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 1: Cut potatoes into wedges.
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.
What to serve with Miso Potatoes
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Crispy Roasted Miso Potatoes
Equipment
Ingredients
- 3 russet potatoes
- 1 tablespoon arrowroot powder
- ¼ cup avocado oil
- 2 tablespoon maple syrup
- 3 tablespoons light miso paste
- ½ teaspoon sea salt
- 2 tablespoon chopped, fresh parsley
Instructions
- 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.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Julie Menghini
I’m always looking for ideas for side dishes and we love potatoes. What a great way to flavor these potatoes and I love that their baked and crispy, I can’t wait to try this recipe and have pinned it to my favorite board so I don’t lose it!
Debra Klein
That’s a smart place to keep this recipe. I’m sure you’ll be calling upon it over and over.
Gloria
I am a potato lover. I have never tried them prepared this way. I think I need to get some miso and give these a try. The perfect side to fish.
Debra Klein
Definitely! These are the perfect side to almost anything!
Elizabeth
Potatoes are my love language and add miso – just perfect. Will be making these again and again.
Debra Klein
Oh, these speak to me as well!
Lineaklee
Yum! Made them tonight and they were a hit for everyone in the family— that almost never happens! Thanks for the recipe!
Debra Klein
Awesome!! Love to hear this.
Leslie
You know, I don’t use miso as often as I should! Thanks for the reminder. I love potatoes with skin on, they are so much more satisfying that way, I think!
Debra Klein
Not only does leaving the skins on make the potatoes more satisfying, but they’re more nutritious as well. Plus, a huge time savings!!
Tina
I have used miso before, especially in soup that needed ‘something’. I still have some in my fridge. You have broadened my miso repertoire, thank you so much. I have forgotten all about one of my favorite cooking hacks, an easy umami solution.
Debra Klein
You’re welcome…..don’t forget about miso soup and miso dressing! Great choices to use up that miso in your fridge.
Christina
Potato wedges are ALWAYS a good idea! These look perfect! I don’t use miso paste often enough and you have me wanting to! The maple syrup is a delicious addition too!
Debra Klein
Yes…the salty and the sweet together. YUM.
Dana
Girrrrrrl. These sound outstanding! Miso is such a flavor bomb and though I enjoy potatoes, I always find them hard to season properly. Using miso is plain genius. And my Canadian heart is oh-so-stoked about the use of that maple-y goodness 😉
Debra Klein
LOL…so glad I was able to check all the boxes for you!
Marisa F. Stewart
We are totally nutty over potatoes. And looking at that tray with those delicious wedges is making my mouth water. And yes, we also like miso. We have miso and I haven’t been using it. You’ve just inspired me to make a huge tray of maple miso potato wedges.
Debra Klein
Don’t you just love when you find a recipe that uses ingredients that you already have? Enjoy!
Tracy
Girl I am SO team miso with you! But wow I’ve never thought of making miso potato wedges! Genius. Or even using maple with miso! Keep going with your miso self, I’m loving the results!
Debra Klein
Yay! I knew I wasn’t alone.
Kirsten/ComfortablyDomestic
Any new way to serve potatoes is a winner in my book. Calling them “fries” is a surefire way to get my boys to eat them. I really need to get on the miso bandwagon. I’ve heard nothing but good things.
Debra Klein
Flavored fries…how trendy!
Trish Bozeman
I’m still figuring out what to do with a tub of miso I bought and this is PERFECT! I love french fries, but we are usually too lazy to make the skinny ones. Yay for potato wedges! The maple and the miso sound perfect together. A must make!
Debra Klein
So happy I could be part of your solution!
Dumpor.Com
LOVE this list!! So excited that I finally have a resource I can go to so I can finally use up the tub of miso I have in my fridge ??
Debra Klein
Great! I use so much miso because we are OBSESSED with the miso dressing on this broccoli salad….try it!
Gloria
Move over fries, there are some new spuds in town. Loving the sound of this potato recipe.
Debra Klein
Oh Gloria, you will adore these….a total fries vibe with so much flavor.
Laura Arteaga
We made these wedges and they were absolutely perfect! So delicious and simple to make, we will be definitely making them again soon!
Debra Klein
Thanks Laura….exactly how I feel about them too.
Jessica
I made these potatoes with dinner last night and they were incredible! I loved the flavor!
Debra Klein
Yes…that miso is a flavor bomb!
Deborah
Oh my goodness gracious, these were the bomb. I had a container of miso forever in my fridge and when I came across this recipe, had to try. So glad I did.
Debra Klein
One of the most addictive ways to enjoy miso!