1 tablespoon unsalted butter (optional extra, but recommended)
Brown Sugar Miso Glaze
2 tablespoons brown sugar (packed)
2 tablespoons white miso paste
2 tablespoons mirin
1 teaspoon soy sauce
1 tablespoon water
To Finish
Green onion (thinly sliced)
Toasted sesame seeds
Directions
Boil the potatoes: Place the whole potatoes in a pot and cover with cold water by about 1 inch. Salt the water, bring to a boil, then reduce to a gentle simmer. Cook for 12–18 minutes, depending on their size, until a fork slides into the center easily but the potatoes still hold their shape.
Drain and dry: Drain thoroughly and let the potatoes steam-dry for 5 minutes. Once cool enough to handle, cut them in half. Pat the cut surfaces dry if needed — dry potatoes brown more evenly.
Mix the glaze: In a small bowl, whisk together the brown sugar, white miso, mirin, soy sauce, and water until smooth.
Crisp the potatoes: Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the potatoes cut-side down in a single layer. Cook undisturbed for 5–8 minutes, until the bottoms are golden and crisp, adjusting the heat if the butter starts to darken. Turn and cook for another 2–3 minutes. Work in batches if needed to avoid crowding.
Add the garlic: Reduce the heat to medium-low. Push the potatoes to the sides and add the garlic to the buttery center of the pan. Cook, stirring, for 30–60 seconds, until fragrant.
Glaze the potatoes: Pour in the sauce and gently toss to coat. Cook over medium-low heat for 1–2 minutes, until the glaze bubbles and clings to the potatoes. If it becomes too thick before the potatoes are evenly coated, add a splash of water.
Finish and serve: Turn off the heat and toss in the optional remaining tablespoon of butter for an extra glossy finish. Garnish with green onion and sesame seeds, and serve immediately.
From Tiffy Cooks (@tiffy.cooks). Full recipe: tiffycooks.com. Crispy, buttery, sweet-savory potatoes — great for the holiday table or a weeknight side.
