Preparation

The internet has fallen in love with smashed potatoes, but most recipes stop at garlic and herbs. By introducing miso butter to the equation and using the air fryer's focused heat, we create something that transcends the simple pleasure of crispy potatoes. Each smashed potato becomes a vessel, its crater designed to hold liquid umami gold.

The Smashing Method

1. Boil fingerling potatoes in salted water until just tender when pierced with a fork, about 15 minutes. Drain and let steam dry for 5 minutes.
2. While potatoes cool slightly, make the miso butter: combine softened butter, miso paste, mirin, and rice vinegar, whisking until completely smooth.
3. Preheat air fryer to 400°F (200°C).
4. Brush the air fryer basket with oil. Place potatoes in the basket with space between each.
5. Using a potato masher or the bottom of a glass, firmly press down on each potato to smash it to about 1/2-inch thickness. You want cracks and craggly edges—these will crisp up beautifully.
6. Brush each smashed potato with neutral oil and sprinkle with flaky salt.
7. Air fry for 15 minutes, until the edges are deeply golden and crispy.
8. Remove potatoes and immediately dollop each with a generous spoonful of miso butter. The heat will melt it into all the cracks and crevices.
9. Sprinkle with sesame seeds, scallions, and a shake of shichimi togarashi.

Why It Works

The smashing creates maximum surface area for crisping, while the irregular surface creates pools and valleys. When the hot, crispy potato meets the cool miso butter, the butter melts and seasons every craggy bit. The fermented depth of miso brings a savory intensity that regular butter simply cannot match.