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 the oven to 475°F
2. Place a 12-inch ovenproof skillet on the center rack to preheat
3. Trim the thin ends off of the potatoes and discard. Cut the potatoes into ½"-thick slices. Toss the sliced potatoes, butter, salt, and pepper together in a medium bowl until fully coated
4. Remove the hot skillet from the oven and carefully pour the potatoes into the hot skillet, moving them around to form a single layer, cut side down.
5. Bake in the preheated oven until deeply golden brown on both sides, 30 to 35 minutes, flipping halfway through
6. Meanwhile, whisk together ½ C chicken stock and the miso paste in a liquid measuring cup, and set aside
7. After the potatoes have been cooked on both sides, pour the miso mixture into the skillet around the potatoes and carefully shake the skillet to evenly distribute the mixture around the potatoes
8. Continue to bake until some of the miso mixture has absorbed into the potatoes and a thicker sauce has formed around the potatoes in the bottom of the skillet, 10 to 12 minutes.
9. Remove and transfer the potatoes to a serving plate