Kitchen notes · a little help before you start
Salt and Vinegar Smashed Potatoes with Miso Ketchup
Salt and Vinegar Smashed Potatoes with Miso Ketchup is made with new or baby Yukon Gold potatoes, white wine vinegar, and ketchup.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Remember the turn or stir
Turn or stir the food at the point specified in the method.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
new or baby Yukon Gold potatoes
In the method: Place potatoes in a large pot.
white wine vinegar
In the method: Add vinegar and just enough water to cover potatoes.
olive or avocado oil
In the method: Preheat oven to 450°F.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 lbs. new or baby Yukon Gold potatoesIngredient note
Source: 1 1/2 cups white wine vinegarIngredient note
Source: 1 1/2 Tbsp. olive or avocado oilIngredient note
Source: 1 tsp. kosher saltIngredient note
Source: 1/2 tsp. freshly ground black pepperIngredient note
Source: 1/2 tsp. garlic powderIngredient note
Source: 1/2 cup ketchupIngredient note
Source: 1 Tbsp. red miso pasteIngredient note
Source: 1 tsp. worcestershire sauceIngredient note
Source: 1 Tbsp. finely chopped chives
How to make it
0 of 5 steps completeMake room for Salt and Vinegar Smashed Potatoes with Miso Ketchup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with miso ketchup.
A little more help as you go
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Allow for cooling
Include the cooling stage before the next step.
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
A few questions you might have
What should I prepare first?
Set out the oven, pot, and baking sheet. Start with this step: Preheat oven to 450°F.
Which preparation step should I plan for?
Turn or stir the food at the point specified in the method.
What check should I look for as it cooks?
Roast potatoes until crispy and golden brown, 30-35 minutes, flipping once halfway through.
Is there another preparation step to plan for?
Set out the ingredients needed for the first cooking step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dishingouthealth.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
