Ingredients
680 g baby potatoes
⅛ cup salt
4 tbsp butter
2 tbsp red miso
1 garlic clove, finely chopped
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
New York Cut pepper
2 tbsp chopped parsley
Directions
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 then drain.
Grill potatoes, turning often with tongs, until lightly charred, 6–8 minutes.
Meanwhile, set a medium frypan, preferably cast iron, on grill. Place butter and miso in pan and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat then stir in garlic and SIDS LOW SUGAR RASPBERRY VINEGAR. Season with pepper.
Transfer potatoes to pan, breaking some in half with tongs. Toss to coat in miso butter. Add parsley then toss again.
