Garlic Miso Roasted Potatoes Recipe

Name: Garlic Miso Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 liters (6.5 cups) Water; 2 tablespoons Salt; 1 kg (2.2 lb) Potatoes, chopped into bite-sized pieces; 2 tablespoons Olive Oil; 2 tablespoons Toasted Sesame Oil; 6 to 7 Garlic cloves, chopped; 1/2 teaspoon Pepper; 2 tablespoons Miso Paste; 1/4 cup Green Onion, sliced

Introduction

This Garlic Miso Roasted Potatoes recipe takes your everyday roasted potatoes up a notch with a simple yet flavor-packed garlic-miso coating. Thanks to the air fryer, they turn out perfectly crispy without needing a ton of oil. The combo of miso paste, garlic, and toasted sesame oil adds a deep, savory umami kick that pairs beautifully with the potatoes’ natural earthiness.

The cooking process is straightforward. The potatoes are first boiled in salted water just until tender, ensuring they don’t turn mushy. This step helps them hold their shape and cook more evenly when air-fried. After draining, they go into the air fryer for the first round of crisping, which helps form a golden exterior before they’re coated in the seasoning mix.

The garlic-miso mixture is made by combining olive oil, toasted sesame oil, chopped garlic, pepper, miso paste, and sliced green onions. This mixture sticks to the warm potatoes, infusing them with a bold, slightly nutty, and savory taste. After mixing, the potatoes go back into the air fryer for a final round of crisping, which helps seal in the flavor and create crispy edges.

This method keeps the dish relatively simple while maximizing texture and flavor. It’s a great option for those looking to elevate basic roasted potatoes without requiring complicated techniques or hard-to-find ingredients. The air fryer speeds up the process compared to oven roasting, making it a convenient side dish or snack.

While best served fresh, leftovers can be stored in the fridge and reheated in the air fryer for a quick refresh. The recipe is naturally gluten-free and nut-free, though it does contain soy due to the miso paste. It pairs well with a variety of main dishes or can be enjoyed on its own as a flavorful, crispy snack.

Recipe Video

Ingredients

1.5 liters (6.5 cups) Water
2 tablespoons Salt
1 kg (2.2 lb) Potatoes, chopped into big chunks
2 tablespoons Olive Oil
2 tablespoons Toasted Sesame Oil
6 to 7 Garlic cloves, chopped
1/2 teaspoon Pepper
2 tablespoons Miso Paste
1/4 cup Green Onion, sliced

Instructions

Prepare Water: In a large pot or saucepan, heat 1.5 liters (6.5 cups) of water over medium heat. Stir in 2 tablespoons of salt.
Boil Potatoes: Once the water starts to simmer, add 1 kg (2.2 lb) of chopped potatoes. Stir briefly, cover the pot, and let them boil gently for 6 to 8 minutes, until they are just starting to become tender. Avoid overcooking.
Drain and Air Fry: Strain the potatoes and transfer them to your air fryer basket. Shake the basket to distribute them evenly, then air fry at 200°C (400°F) for 18 to 20 minutes, or until the skins turn golden.
Prepare Coating: While the potatoes are air frying, combine 2 tablespoons of olive oil, 2 tablespoons of toasted sesame oil, 6 to 7 chopped garlic cloves, 1/2 teaspoon of pepper, 2 tablespoons of miso paste, and 1/4 cup of sliced green onion in a large mixing bowl. Mix well using a spatula.
Coat Potatoes: Once the potatoes are done air frying, transfer them to the mixing bowl and toss until evenly coated with the garlic-miso mixture.
Final Air Fry: Return the coated potatoes to the air fryer, shake the basket, and air fry at 200°C (400°F) for another 5 to 6 minutes, until the edges are browned and crispy.
Serve & Enjoy: Transfer the potatoes to a serving dish and enjoy your Garlic Miso Roasted Potatoes while hot!

Recipe Notes

Do not overboil the potatoes – they should be just tender, not falling apart.
Shaking the air fryer basket helps the potatoes cook evenly and prevents sticking.
Use a waxy potato variety (like Yukon Gold or red potatoes) for better texture.
Miso paste varies in saltiness, so adjust the amount to taste.
For a richer flavor, allow the potatoes to sit in the miso mixture for a few minutes before the second air-fry.
Garlic can burn easily in the air fryer, so ensure it is mixed well with the oils.
A parchment liner in the air fryer can help with cleanup but may reduce crispiness.
If doubling the recipe, cook the potatoes in batches to avoid overcrowding.
Leftovers can be reheated in the air fryer at 180°C (350°F) for a few minutes.
For a spicy kick, add chili flakes or a dash of sriracha to the miso mixture.

Frequently Asked Questions

What can I use instead of an air fryer?

You can bake the potatoes in an oven at 220°C (425°F). Spread them evenly on a lined baking sheet and roast for 25 to 30 minutes, flipping them halfway through, until they turn golden and crispy. After coating them with the garlic-miso mixture, return them to the oven for another 8 to 10 minutes to deepen the flavor and crisp up the edges.

What type of miso should I use?

This recipe uses red miso, which has a bold, salty, and deeply savory flavor. If you prefer a milder taste, you can substitute it with white or yellow miso, but the overall flavor profile will be slightly less intense. Adjust the amount to taste, as red miso is typically saltier than lighter varieties.

Can I use another oil instead of sesame oil?

Yes, but sesame oil adds a distinct nutty flavor that enhances the dish.

How long do leftovers last?

Store in an airtight container in the fridge for up to 3 days.

Can I prepare this dish ahead of time?

Yes, you can boil the potatoes in advance and finish air-frying when ready to serve.

Why are my potatoes not crispy?

They may be overcrowded in the air fryer, or there is excess moisture—pat them dry before air frying.

Can I make this recipe without oil?

You can reduce or omit the olive oil, but the potatoes may not be as crispy or flavorful.

What can I serve with this dish?

It pairs well with grilled vegetables, tofu, or a protein of choice.