Printed July 29, 2026
Miso-Butter Smashed Potatoes with Crispy Garlic
These golden, crispy potatoes get an umami bomb from miso paste and garlic, transforming a humble spud into something you'll crave on repeat. This is what happens when Japanese flavors crash into your comfort food.
Ingredients
- 1.5 lbs baby potatoes
- 3 tablespoons white or yellow miso paste
- 4 tablespoons butter
- 6 cloves garlic, thinly sliced
- 2 green onions, sliced
Preparation
Let's be honest: potatoes are already perfect. But what if we could make them more perfect? That's where miso comes in—that fermented soybean paste hiding in your fridge door that you bought for one recipe six months ago. Today, it earns its keep.
This recipe delivers crispy edges, creamy centers, and a savory-sweet glaze that'll have you licking the pan when no one's looking. The miso-butter combination creates an addictive umami coating, while the garlic chips add crunch and aromatic punch. Five ingredients, zero regrets.
Preparation
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and let them steam dry for a few minutes.
- While potatoes cook, melt the butter in a small saucepan over medium heat. Add the sliced garlic and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Remove garlic chips with a slotted spoon and set aside on paper towels. Keep the garlic-infused butter warm.
- Add the miso paste to the garlic butter and whisk until smooth. It should form a glossy, pourable sauce. If it's too thick, add a tablespoon of the potato cooking water.
- Preheat your oven to 450°F. Place potatoes on a baking sheet and use a fork or potato masher to gently smash each one until they're about ½-inch thick. They should crack open but stay in one piece.
- Brush the miso-butter generously over each smashed potato, getting into all those craggy bits. Roast for 25-30 minutes until the edges are deeply golden and crispy.
- Remove from oven, scatter with crispy garlic chips and sliced green onions. Serve immediately while the edges are still crackling.
The Rebel's Notes
The key to maximum crispiness is making sure your potatoes are truly dry after boiling—moisture is the enemy of crunch. Don't skip the smashing step; those irregular surfaces create more area for caramelization. If you can't find baby potatoes, cut larger ones into chunks before boiling.
This recipe works beautifully as a side dish for grilled meats or fish, but honestly? They're substantial enough to be dinner on their own, maybe with a fried egg on top if you're feeling fancy. The miso adds such depth that you won't miss complicated sauces or toppings.
