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Cooking 101
You may have noticed we have a sort of love-affair with miso-butter. Once you try this recipe, you'll see why. There's something about the two together that just works.
Chef Tip: The trick to the smash is boiling the potatoes first, then smashing and coating them with oil in all the nooks and crannies. That's what'll get the crispiest, most tender taters.
12 to 15 baby potatoes
Salt
Olive oil
2 tbsp butter
Toasted or black sesame seeds
Preheat the oven to 450°F
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
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
Roast the potatoes until they’re crispy and browned around the edges, about 30-40 minutes
Meanwhile, in a small pot, melt butter then whisk in about ½ pouch of Gingery Miso Sauce
When the potatoes are crispy, drizzle with the Miso Butter and sesame seeds
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Herby Chimichurri.
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