Smashed Crispy Potatoes with Miso Butter

Smashed Crispy Potatoes with Miso Butter

Crispy, golden, and seriously indulgent. Crispy potatoes smashed and finished with a silky miso butter. The ultimate side dish.

Serves: 4 (side dish)
Time: 35–40 minutes

Ingredients

  • 500g baby potatoes
  • 2 tbsp butter, softened
  • 2–3 tbsp Miso Magic
  • Olive oil
  • Salt & pepper

Method

  1. Preheat oven to 200°C.
  2. Boil potatoes for 15–20 minutes until tender, then drain.
  3. Place on a baking tray and gently smash each potato.
  4. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until crispy and golden.
  5. Meanwhile, blitz or whisk butter with Miso Magic until light and whipped.
  6. Spread the whipped miso butter onto a serving plate.
  7. Pile the hot crispy potatoes on top and finish with an extra spoon of the butter to melt through.
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