Braised Red Potatoes with Miso and Scallions

For a simple, one-pot potato side dish that features the benefits of both boiling and roasting, Cook’s Illustrated got creative. They combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully evaporated.

In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Finally, subtle aromatics like thyme and garlic balance well with last-minute additions like miso, Dijon or lemon juice.

Our only issue was that the miso mixture wasn’t loose enough to spread with the hot potatoes. We suggest removing the potatoes to a bowl when done. *Put the miso-garlic mixture in the hot skillet and add two tablespoons of water. Using a wooden spatula, combine the mixture and water while scraping up any browned bits on the bottom of the pan. When fully combined, pour the sauce over the potatoes, add scallions, and toss gently before serving.

NOTE: We had to use a 14-inch regular skillet because it was the only pan large enough to fit all of the potatoes in one layer, plus it had a lid. This dilemma prompted us to purchase an adjustable lid to fit our two larger nonstick skillets.

Braised Red Potatoes with Miso and Scallions

  • Servings: 4-6
  • Difficulty: easy
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  • 1 ½ pounds small red potatoes, unpeeled, halved
  • 2 cups water
  • 3 Tbsp. unsalted butter
  • 3 garlic cloves, peeled
  • 3 sprigs fresh thyme
  • ¾ tsp. salt
  • 1 Tbsp. red miso, Dijon or lemon juice
  • ¼ tsp. pepper
  • ¼ cup minced scallions


  1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
  2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.
  3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. (*See note above about alternative way to coat potatoes with miso mixture.) Serve immediately.

Recipe from Cook’s Illustrated

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