Boil the potatoes before you head out camping (or to your backyard!). They’ll get a quick char on the grill to crisp the skins and warm back up. The final step, per Brad Leone, is to “give ’em a little cut, a little smash, then add melted miso-garlic butter and toss ’em. The charred skin comes off in the butter—it’s nice.”
Or, skip the pot and grill the potatoes in a foil packet →
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12–14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6–8 minutes.
Step 2
Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
Step 3
Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.
