This umami butter has crossed the line from “nice addition” into full-on habit. Once you’ve made it, you start finding excuses to put it on everything — and baked potatoes just happen to be the most obvious and satisfying vehicle.
The potatoes themselves are straightforward: hot oven, plenty of salt, and enough time to get the skins crisp while the insides turn fluffy. The real personality comes from the butter. Roasted garlic, miso, and a touch of soy sauce turn plain butter into something savory, rich, and deeply satisfying without tipping into anything heavy-handed. It’s salty in a way that feels intentional, not aggressive.
This is an easy recipe with a lot of forgiveness built in. The potatoes don’t care if they stay in the oven a little longer, and the butter doesn’t require special equipment — just soft butter and a little enthusiasm. It works just as well for a dinner party as it does for setting yourself up with excellent leftovers. A baked potato today is crispy smashed potatoes, steak fries, or a quick hash tomorrow, and I consider that a win.
Umami Butter Baked Potatoes
Ingredients
Potatoes
- 8 large russet potatoes
- 1 head garlic
- ¼ cup olive oil
- Kosher salt to taste
Umami Compound Butter
- 2 sticks 1 cup unsalted butter, room temperature
- Roasted garlic from above
- 2 tablespoons miso paste
- 1 teaspoon soy sauce
- Thinly sliced chives for garnish (optional)
Instructions
- Preheat the oven to 425°F.
- Wash the potatoes and prick them all over with a fork. Rub each potato with olive oil and season generously with kosher salt.
- Wrap the head of garlic in foil with a drizzle of olive oil. Place it on the baking sheet alongside the potatoes.
- Bake for about 1 hour, until the potatoes are tender all the way through and the skins are crisp.
- While the potatoes bake, squeeze the roasted garlic cloves out of their skins and into a mixing bowl or stand mixer.
- Add the butter, miso paste, and soy sauce. Beat until light, fluffy, and fully combined, about 4 minutes.
- To serve, cut an “X” into the top of each potato and gently pinch the sides to open. Fluff the interior with a fork and top with a generous spoonful of the umami butter.
- Finish with chives if using.
Notes
Storage
- The umami butter can be made up to 1 week ahead and stored in the refrigerator.
- Potatoes are best the day they’re baked, but leftovers can be reheated in the oven before serving or repurposed into other dishes.
Notes
- The only truly important prep step here is remembering to let the butter come to room temperature.
- You don’t need a stand mixer — a bowl and sturdy whisk work just fine.
- Doubling the garlic and making extra butter is strongly encouraged. You’ll find uses for it.
Leave a Reply