Ingredients

• 1.5 cups chicken broth
• 1 teaspoon miso paste
• 1.5 teaspoons dashi powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Bring chicken broth to a simmer; whisk in miso and dashi. Turn off the heat; set aside until needed.
2. 2 Turn potatoes onto narrowest side; trim straight down to create a flat surface. Turn and trim the other side with a straight cut parallel to the first. Cut a little off each end to square the potato a bit more, then make 2 angled cuts on each side of the squared ends. Transfer to a bowl of cold water. Reserve trimmings for another use. Drain, and dry with paper towels.
3. 3 Place a large cast-iron pan or other heavy ovenproof skillet on high heat until hot. Add vegetable oil; place potatoes in skillet with largest flat side down. Season tops with half the salt. Reduce heat to medium-high and cook until well browned, about 4 minutes. Turn potatoes over and repeat, to salt and brown the other side, about 4 minutes.
4. 4 Reduce heat to medium, and use a paper towel to soak up excess oil between potatoes in the pan. Add butter, and as it melts, baste tops of potatoes with melted butter. Once butter has toasted to a light brown color, turn off the heat and strain in the miso dashi broth.
5. 5 Roast potatoes, uncovered, in the preheated oven for about 25 minutes.
6. 6 Remove and turn potatoes over. Add the 2/3 cup plain chicken broth, and return to the oven to continue roasting at 425 degrees F (220 degrees C) until potatoes can be pierced very easily with a knife, 25 to 30 minutes more.
7. 7 Check occasionally to see if broth has evaporated; add more as needed. Brush tops of potatoes with pan drippings, and serve.

Nutrition per serving