Crispy Hasselback Potatoes with Miso Glaze
Crispy Hasselback potatoes are brushed with a savory miso‑glazed sauce that balances salty soy, sweet brown sugar, and tangy rice wine vinegar. The result is a golden, glass‑like crunch with a melt‑in‑your‑mouth finish, perfect as an elegant dinner side.
Maker: Joseph oxley
From: Instagram(view original)
Prep Time
15 min
Cook Time
50 min
Servings
Recipe details are AI-assisted from Joseph oxley. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
1 hr 5 min estimated total time for 4 servings.
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Ingredients
- 5 potato
- 1 1/10 pt chicken stock
- 5 3/10 oz clarified butter
- 2 green onion
- 2 garlic clove
- 1 tbsp Shaoxing rice wine
- 2 tsp soy sauce
- 1 1/2 tsp rice wine vinegar
- 1 tsp brown sugar
- 2 tbsp unsalted butter
- a handful chives
- to taste sesame seeds
Instructions
- 1Preheat the oven to its highest setting (about 482°F / 482°F). Place each large potato on a cutting board, trim a thin slice off the base to create a stable flat surface.
- 2Insert a bamboo skewer about 1 cm up from the base of each potato. Using a sharp knife, make thin slices every 0.5 cm, cutting down to the skewer so the potato stays intact. Repeat for all potatoes and arrange them in an oven‑safe dish.
- 3Add 500 ml chicken stock, 2 tsp soy sauce, and 1 tbsp Shaoxing rice wine to the dish. Bruise the quartered green onions and the garlic cloves with the back of a knife, then add them to the liquid.
- 4Cover the dish with foil or a lid and simmer gently on the stovetop over low heat for 20 minutes, allowing the potatoes to steam and absorb flavor.
- 5After 20 minutes, carefully remove the liquid and set it aside in a saucepan. Clean the baking dish, then melt 150 g clarified butter over medium‑high heat.
- 6Return the Hasselback potatoes to the cleaned dish. Brush them with the melted clarified butter, then place the dish in the preheated oven. Bake for 30 minutes, basting the potatoes with additional butter three times during baking to develop a crisp, golden crust.
- 7While the potatoes bake, reduce the reserved stock in the saucepan over medium heat. Stir in 1.5 tsp rice wine vinegar and 1 tsp brown sugar, simmering until the sauce thickens slightly, about 5‑7 minutes.
- 8Just before the potatoes are finished, whisk the cold unsalted butter into the reduced sauce until it becomes glossy and emulsified.
- 9Remove the potatoes from the oven. Spoon the glossy miso‑glaze over the crispy potatoes, then garnish with sesame seeds and a handful of chopped chives.
- 10Serve immediately while the potatoes are hot and crisp.