Miso Melting Potatoes Recipe

The editors at Simply Recipes are big fans of melting potatoes around here, also known as fondant potatoes. This fancy-looking and sounding technique is actually incredibly easy, and yields creamy, flavor-packed, and lightly crisp potatoes with a savory pan sauce.

The secret to these umami-rich potatoes is one ingredient: miso. The potatoes absorb the broth that’s poured over them while they cook, giving them a silky texture and leaving behind a rich miso butter sauce in the skillet. The sauce does soften the potatoes if you pour it over the top of them, so if you want to maximize crispiness, serve the sauce on the side. 

Tips and Tricks for Making Miso Melting Potatoes

• Yukon golds are best for melting potatoes because you can boil them, steam them, and roast them and they’ll remain intact. If you use Russets, they’ll fall apart because they are too starchy. 
• Preheating the baking sheet jumpstarts the cooking process, ensuring that the potatoes are golden brown.
• For a spicy finish, drizzle hot chili oil over the potatoes.
• Instead of thinly sliced chives, garnish the potatoes with toasted sesame seeds, chopped fresh cilantro, or sliced scallions.