Miso Potatoes (V)

Ingredients

• 5 medium (1½ lb) Yukon gold potatoes, peeled
• ¼ C unsalted butter, melted
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ¾ C vegetable stock, divided
• 2 tbs white miso paste
• 1 tbs thinly sliced fresh chives, optional

Directions

1. Preheat: Heat oven to 475°F and place a 12" ovenproof skillet on the center rack to preheat.
2. Prep Potatoes: Trim ends from potatoes and slice into ½" pieces. Toss with butter, salt, and pepper until evenly coated.
3. Bake: Carefully transfer potatoes to the hot skillet in a single layer, cut side down. Bake until deeply golden, about 30-35 minutes, flipping halfway through.
4. Make Sauce: In a measuring cup, whisk together chicken stock and miso until smooth.
5. Finish: Pour miso mixture into the skillet around the potatoes. Shake the pan to distribute, then continue baking until the sauce thickens and coats the potatoes, about 10-12 minutes.
6. Serve: Transfer potatoes to a serving plate and serve hot.

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