Preparation

This recipe was born from a happy accident in a tiny Tokyo apartment kitchen, where a forgotten tub of miso turned a weeknight potato into something transcendent. The fermented paste dissolves into melted butter, creating a glaze that's equal parts savory, sweet, and impossibly complex.

Preparation

1. Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let steam dry for 2 minutes.
2. Meanwhile, melt butter in a small saucepan and whisk in miso paste until smooth. Keep warm.
3. Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes and use a sturdy glass or potato masher to gently smash each one to about ½-inch thickness.
4. Let potatoes crisp undisturbed for 4-5 minutes, then flip and crisp the other side.
5. Drizzle miso butter over the potatoes, letting it pool in the crispy crevices. Finish with flaky salt and serve immediately.

The key is patience—resist the urge to move the potatoes around. That golden, lacy crust is pure magic.