Preparation

Sometimes the most memorable dishes emerge from unexpected cultural collisions. These smashed potatoes unite the savory depth of Japanese miso with the indulgent richness of French butter technique, creating crispy exteriors that shatter into creamy interiors.

The magic happens in two stages: a gentle boil followed by an aggressive smash and roast. The miso-butter mixture seeps into every crack and crevice, caramelizing into golden patches of pure umami.

Preparation

1. Preheat your oven to 450°F (230°C). Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until completely tender when pierced with a knife, about 15-20 minutes depending on size.
2. While potatoes cook, whisk together the melted butter and miso paste until smooth and emulsified. Set aside.
3. Drain potatoes thoroughly and let them steam dry for 2 minutes. Drizzle oil onto a large baking sheet.
4. Place potatoes on the oiled sheet, spacing them apart. Use a potato masher or the bottom of a glass to firmly press each potato until it's about ½-inch thick. Don't worry if they break apart slightly—the craggy edges will become the crispiest bits.
5. Brush the miso-butter generously over each smashed potato, getting into all the cracks. Roast for 25-30 minutes until deeply golden and crispy at the edges.
6. Remove from oven, transfer to a serving platter, and finish with a sprinkle of flaky sea salt. Serve immediately while the contrast between crispy and creamy is at its peak.