Miso Butter Fondant Potatoes with Dashi Cream & Crispy Sage

Υλικά

10 large Yukon Gold potatoes (uniform size)

3 1/2 oz unsalted butter

2 tbsp white miso paste

4 garlic cloves, skin-on, crushed

6 fresh thyme sprigs

2 1/8 cup dashi stock (instant dashi is fine)

2 tbsp neutral oil

7/8 cup heavy cream

1 3/4 oz unsalted butter (for dashi cream)

3/8 cup dashi stock (for dashi cream)

20 fresh sage leaves

2 1/8 cup neutral oil (for frying sage)

1 tsp flaky salt

Οδηγίες

1. Peel 10 large Yukon Gold potatoes (uniform size) and trim both ends flat. Using a round cutter or sharp knife, cut each potato into a neat cylinder approximately 5cm tall. Keep in cold water until ready to cook to prevent browning. Pat completely dry with paper towel before cooking — moisture is the enemy of a good sear.

2. Heat 2 tbsp neutral oil in a wide, heavy oven-safe skillet (cast iron ideal) over high heat until shimmering. Add the potato cylinders standing upright on one flat end. Sear without moving for 4–5 minutes until deeply golden and crusted. Flip onto the other flat end and sear another 4–5 minutes. You want a serious crust — this is the defining texture of the dish. (10m)

3. Reduce heat to medium. Add 3 1/2 oz unsalted butter to the pan and let it foam. Once the foam subsides and the butter begins to smell nutty, whisk in 2 tbsp white miso paste until fully dissolved into the butter. Add 4 garlic cloves, skin-on, crushed and 6 fresh thyme sprigs to the pan. (2m)

4. Pour 2 1/8 cup dashi stock (instant dashi is fine) into the pan — it will bubble aggressively. The liquid should come about halfway up the potatoes. Transfer the pan to a 180°C (350°F) oven and cook for 25–30 minutes, basting every 10 minutes with the butter and stock mixture, until a skewer passes through the center with no resistance. (30m)

5. While the potatoes cook, combine 7/8 cup heavy cream, 1 3/4 oz unsalted butter (for dashi cream), and 3/8 cup dashi stock (for dashi cream) in a small saucepan over medium heat. Simmer gently for 5–6 minutes until slightly reduced and silky. Season with a pinch of salt. Keep warm over very low heat

6. Heat 2 1/8 cup neutral oil (for frying sage) in a small saucepan to 170°C (340°F). Drop 20 fresh sage leaves leaves in batches — they will spit briefly. Fry for 20–30 seconds until crisp and translucent. Remove immediately with a slotted spoon and drain on paper towel. Season with a tiny pinch of flaky salt. (30s)

7. Spoon a small pool of warm dashi cream into the center of each warm plate. Place one fondant potato upright in the center of the cream. Spoon a little of the miso basting butter over the top of the potato. Rest 2–3 crispy sage leaves on top. Finish with a pinch of 1 tsp flaky salt. Serve immediately.

Σημειώσεις

**Potato choice:** Yukon Golds are essential — their waxy-yet-buttery flesh holds together during basting and becomes creamy inside without falling apart. Russets are too starchy and will crumble.

**Dashi stock:** Instant dashi (hondashi powder) dissolved in hot water works perfectly here. Find it at any Asian grocery or online. The subtlety is the point — guests won't taste "Japanese," they'll just taste depth.

**Make-ahead:** Potatoes can be fully cooked through Step 4 and refrigerated up to 1 day ahead. To reheat, place in an oven-safe pan with a splash of dashi stock, cover with foil, and warm at 160°C for 15 minutes. Finish with a final hard sear on each flat end before plating.

**Sizing:** Aim for cylinders about 5cm tall and 5cm wide — substantial enough to feel like a course, refined enough not to feel like a side dish.

**Sage tip:** Fry the sage leaves just before service — they lose their crispness within an hour.