Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 qt water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12–14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6–8 minutes.
Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.
Tags: Bonappetit, Bon-Appetit, Bon Appetit, BradLeone, Brad-Leone, Brad Leone, Dinner, Easy, FavoriteChef, Favorite-Chef, Favorite Chef, Grilling, Miso, Nut-free, Potato, Quick, Side, Summer, Veg, Vegetarian
https://www.bonappetit.com/recipe/miso-y-grilled-potatoes