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Crispy, Brown Butter Miso Smashed Potatoes

Crispy, Brown Butter Miso Smashed Potatoes

Cooking Time: 60 minutes

Serves 4 to 6

What you Need:

How to Make Them

  1. Preheat the oven to 450°F.
  2. Boil the potatoes: Put the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then reduce to a simmer, and add a large pinch of salt. Cook the potatoes until they are completely tender and can be easily pierced with a fork — about 30 minutes. Remove from water and let cool a few minutes
  3. Drizzle a glug of olive oil into a baking dish. Add potatoes to the dish, and then smash them, using your hand protected with a kitchen towel. Drizzle with oil
  4. Roast the potatoes until they’re crispy and browned around the edges, about 30-40 minutes
  5. Meanwhile, in a small pot, melt butter then whisk in about ½ pouch of Gingery Miso Sauce
  6. When the potatoes are crispy, drizzle with the Miso Butter and sesame seeds
Get the Sauce

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