Smashed New Potatoes with Mustard-Miso Umami Glaze

Name: Smashed New Potatoes with Mustard-Miso Umami Glaze
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: ~250g per serving
Cuisine: Mediterranean
Ingredients: 2 small new/baby potatoes; 1 salt; 3 avocado oil; flake salt; 2 Dijon mustard; 1 whole-grain mustard; 1 fish sauce; 1 tamari soy sauce; 1 white miso; 0.5 maple syrup; 1 capers, drained and chopped; 4 garlic; 1 olive oil; 1 lemon juice; 0.25 MSG; cracked black pepper; 2 parsley

Crispy-edged smashed new potatoes coated in a mustard-miso-fish-sauce glaze stacking three umami sources (glutamate from miso + parmesan-equivalent koji depth, inosinate from fish sauce, secondary glutamate from tamari + MSG) without anchovies or Worcestershire. Pairs deliberately with garlic shrimp + Caesar — same flavor family, different format. Low saturated fat, kid-friendly, high potassium.

MediterraneanServes 445mSide

Servings4

Ingredients

Potatoes

2lb small new/baby potatoes

1tbsp salt

3tbsp avocado oil

flake salt

Mustard-miso umami glaze

2tbsp Dijon mustard

1tbsp whole-grain mustard

1tsp fish sauce

1tsp tamari soy sauce

1tsp white miso

0.5tsp maple syrup

1tbsp capers, drained and chopped

4cloves garlic

1tbsp olive oil

1tbsp lemon juice

0.25tsp MSG

cracked black pepper

Optional finish

2tbsp parsley

Method

1
Place potatoes in a pot, cover with cold water, salt heavily (1 tbsp). Bring to a boil, then simmer 15-18 minutes until a fork pierces easily with no resistance.
2
Drain, spread on a sheet pan, let steam off for 5 minutes — drier surface means crispier roast.
3
Smash each potato with the flat bottom of a glass or measuring cup until ~1/2 inch thick. They should split open at the edges; that ragged surface area is where the crisp develops.
4
Drizzle with 3 tbsp avocado oil, sprinkle with flake salt. Roast at 425°F for 25-30 minutes until edges are deeply golden-brown.
5
While potatoes roast, make the glaze: in a bowl, whisk the white miso into the lemon juice first to break up the paste. Then add Dijon, whole-grain mustard, fish sauce, tamari, maple syrup, microplaned garlic, olive oil, MSG, and black pepper. Whisk until smooth. Stir in capers if using.
6
Pull potatoes from oven and transfer (still hot) to a serving bowl. Toss gently with the glaze — the heat helps it coat without falling off. Top with parsley if using.
7
Make-ahead: glaze can be made up to 24 hours ahead and refrigerated. For best brightness, make the base ahead but add garlic + lemon within an hour of serving (raw garlic develops sharp sulfur compounds over time, which acid only partially blunts).
8
Leftovers tip: cool any leftovers in the fridge overnight, then reheat next day. Cooling cooked starch creates type-3 resistant starch — adds fiber-equivalent, microbiome-favorable carbs that don't spike blood glucose as much as freshly-cooked potato.