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 garlic head)

• 2 tablespoons miso paste

• 1 teaspoon soy sauce

• Chives, thinly sliced (optional, for garnish)

INSTRUCTIONS

1. Preheat oven to 425°F.

2. Wash the potatoes and prick them all over with a fork. Rub with olive oil and season generously with kosher salt.

3. Wrap the head of garlic in foil with a drizzle of olive oil and place on the baking sheet with the potatoes.

4. Bake for 1 hour, until the potatoes are tender and skins are crisp.

5. Meanwhile, squeeze the roasted garlic cloves from their skins into a mixing bowl or stand mixer. Add the butter, miso paste, and soy sauce. Beat by hand or with a mixer until light and fluffy, about 4 minutes.

6. To serve, cut an “X” on the top of each potato and pinch the sides to open. Fluff the inside with a fork and top with a heaping tablespoon of the umami butter. Garnish with chives if desired.

Storage: Butter can be made up to 1 week ahead and stored in the fridge. Potatoes are best the day of but can be made in advance and re-heated in oven before cutting open.