Smashed Miso Butter Taters

  • 2 pounds baby potatoes
  • Kosher salt
  • Ground black pepper
  • Butter, melted
  • Miso paste
  • Finely chopped chives

Place the baby potatoes in a large pot and fill with enough water to just cover them; bring the water to a boil and liberally salt the water. Boil the potatoes for 8-10 minutes, or until they are fork tender. Drain the water away; set aside.

Preheat the oven to 450°F. Using a baking sheet, sprayed lightly with cooking spray. Place the potatoes on the sheet, making sure they are not touching and have some space between one another. Using a potato masher or strong fork, press down in the center of each potato to smash them.

Combine the salt, pepper, melted butter, and miso paste to form a sauce. Brush the sauce generously over the smashed potatoes. Place the baking sheet into the preheated oven and bake for 20 minutes, or until the potatoes are browned and crispy at the edges. Serve sprinkled with chopped chives.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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