Braised Red Potatoes with Miso and Scallions
A savory, umami-rich glaze transforms simple simmered potatoes
Why This Recipe Works
This technique braises potatoes in a small amount of liquid until tender, leaving behind a concentrated butter glaze as the water evaporates. Red miso adds a deep, savory saltiness that balances the natural sweetness of the red potatoes.
Instructions
Arrange the potatoes in a single layer, cut-side down, in a 12-inch skillet. Add the water, butter, and salt.
Bring the liquid to a simmer over medium-high heat. Cover the skillet tightly and cook until the potatoes are tender when pierced with a paring knife, about 10 to 12 minutes.
Remove the lid and increase the heat to high. Boil the liquid until it evaporates and only the butter remains, about 3 to 5 minutes—the potatoes will start to sizzle once the water is gone.
Whisk the miso with a tablespoon of warm water in a small bowl until no lumps remain. Pour the miso mixture and the scallions over the potatoes.
Toss the potatoes constantly to coat them in the glaze. Continue to cook until the sauce is thick and glossy and the potatoes are well-browned. Serve immediately while the glaze is hot and tacky.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of water.
