Why It Works
- Par-cooking the potatoes in 160°F (70°C) water enhances the development of simple sugars, leading to sweeter and more flavorful roast potatoes.
- Roasting the potatoes on aluminum baking sheets conducts more heat, browning and crisping them better and faster.
This is an unconventional, but delicious, variation on a classic Thanksgiving side. It blends miso with mirin and fresh scallions for a Japanese twist. As long as you have the ingredients, it’s also very simple to make. Simply whisk miso—I used white, but any kind will work, each giving its own shade of flavor to the dish—with mirin (a type of rice wine), sugar, oil, and water. Toss this dressing with the roasted potatoes, and fold in the scallions.
If you want, you can also sprinkle on some shichimi togarashi, Japan’s seven-spice chile powder. It adds some extra layers of flavor, plus a mild kick of heat, which work nicely with the sweet-savory flavors in the dish.
Looking for something unique, but more traditional? Try sweet potatoes with brown butter and rosemary. And if you want warm spices and smoke, this pecan-studded version might be for you.
