For this dish, the potatoes are first boiled, then therapeutically smashed, seasoned, and baked. This makes them crunchy on the outside, yet still a little soft in the middle. And just because eating potatoes isn’t indulgent enough, they get topped with a salty, savory miso gravy. Yum!

Smashed Baked Potatoes With Miso Gravy [Vegan, Gluten-Free]






For the Spice Mixture:

  • 1 teaspoon salt
  • Place in a small bowl and mix well
  • 1 teaspoon turmeric
  • 1 teaspoon paprika (sweet, hot or smoked based on preference)
  • 1/2 teaspoon pepper

For the Potatoes:

  • 2 liters of water
  • 12-15 fingerling potatoes
  • 1/2 cup cornmeal
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1-2 tablespoon spice mixture (above)
  • 1 tablespoon olive oil
  • 3/4 cup miso gravy


  1. Place in a small bowl and mix well. Set aside.
  2. Place water in a large pot and bring to boil.
  3. Place potatoes in the boiling water and boil for 20 minutes. Drain and let cool for 15 minutes.
  4. Place cornmeal onto a plate or a small bowl. Take each potato and press it once gently with the potato masher, then roll into the cornmeal.
  5. Place parchment paper onto a baking sheet. Spread olive oil over it, then place the potatoes.
  6. Sprinkle garlic, spice mixture, and olive oil over the potatoes. Place the potatoes into the oven and bake for 20 minutes.
  7. Once potatoes are done baking take them out of the oven and pour miso gravy over them.