These big, fat fondant potatoes are meltingly creamy on the inside, deeply caramelized on the outside, and have a rich, savory flavor from being bathed in butter and a miso-dashi broth. Your best steak has a new best friend.
Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
Miso-Dashi Broth
1 1/2 cups chicken broth
1 teaspoon miso paste
1 1/2 teaspoons dashi powder
Potatoes
6 large russet potatoes
2 tablespoons high-heat vegetable oil
1 teaspoon kosher salt, plus more as needed
3 tablespoons unsalted butter
2/3 cup chicken broth, or as needed
Directions
Preheat the oven to 425 degrees F (220 degrees C). Bring chicken broth to a simmer; whisk in miso and dashi. Turn off the heat; set aside until needed.
Turn potatoes onto narrowest side; trim straight down to create a flat surface. Turn and trim the other side with a straight cut parallel to the first. Cut a little off each end to square the potato a bit more, then make 2 angled cuts on each side of the squared ends. Transfer to a bowl of cold water. Reserve trimmings for another use. Drain, and dry with paper towels.
Place a large cast-iron pan or other heavy ovenproof skillet on high heat until hot. Add vegetable oil; place potatoes in skillet with largest flat side down. Season tops with half the salt. Reduce heat to medium-high and cook until well browned, about 4 minutes. Turn potatoes over and repeat, to salt and brown the other side, about 4 minutes.
Reduce heat to medium, and use a paper towel to soak up excess oil between potatoes in the pan. Add butter, and as it melts, baste tops of potatoes with melted butter. Once butter has toasted to a light brown color, turn off the heat and strain in the miso dashi broth.
Roast potatoes, uncovered, in the preheated oven for about 25 minutes.
Remove and turn potatoes over. Add the 2/3 cup plain chicken broth, and return to the oven to continue roasting at 425 degrees F (220 degrees C) until potatoes can be pierced very easily with a knife, 25 to 30 minutes more.
Check occasionally to see if broth has evaporated; add more as needed. Brush tops of potatoes with pan drippings, and serve.
John Mitzewich
Chef’s Note:
Adjust the amount of salt based on how salty the broth is. Plain chicken broth can be used throughout instead of the miso-dashi broth.
For a dark, fully caramelized version, you can allow broth to evaporate near the end of the cooking process. For a lighter version, maintain a small amount of liquid in the pan.