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Japanese-American·Side Dish

Miso-Dashi Fondant Potatoes

Large Russet potatoes are shaped into elegant 'pagons,' seared until golden, and slow-roasted in a rich chicken broth infused with miso and dashi for an intensely savory twist on the classic French side dish.

Prep

15m

Cook

55m

Total

70m

Serves

4

Method

  1. 01

    Bring about half of the chicken broth to a simmer in a small saucepan. Whisk in the miso paste and instant dashi powder until fully dissolved, then remove from heat and set aside.

    Step 1
    Watch · 0:25
  2. 02

    Prepare the potatoes by slicing off two flat sides to create stable surfaces. Trim the ends to square them off, then make angled cuts on the corners to create an octagon shape (a 'pagon'). Rinse in cold water, drain, and pat thoroughly dry with paper towels.

    Step 2
    Watch · 0:56
  3. 03

    Heat oil in a large oven-safe pan over high heat. Carefully place the potatoes in the pan and season the tops generously with salt. Brown the potatoes for 3–4 minutes per side on medium-high heat until golden, seasoning the second side once flipped.

    Step 3
    Watch · 3:01
  4. 04

    Reduce heat to medium. Use tongs and paper towels to carefully soak up any excess oil. Add a large chunk of butter to the pan and cook until the butter foam turns nutty and brown. Pour in the miso-dashi broth mixture, turn off the heat, and transfer the pan to a 425°F oven for 25 minutes.

    Step 4
    Watch · 4:04
  5. 05

    Remove from the oven and flip the potatoes over. Add the remaining chicken broth—adding more if the pan is dry or just a splash if they are nearly tender—and return to the oven for another 20–25 minutes until the potatoes are completely tender when pierced with a knife.

    Step 5
    Watch · 5:20
  6. 06

    Remove the pan from the oven and brush the concentrated butter and broth from the bottom of the pan over the tops of the potatoes. Garnish with flowering herbs and serve hot.

    Step 6
    Watch · 6:05

From Chef John

  • “An underseasoned potato is an evil potato.”
  • “You are after all the Yves Saint Laurent of this extra large potato fondant.”
  • “A potato octagon or as they called it in geometry class in culinary school, a pagon.”