Umami Butter Baked Potatoes
Crisp-skinned baked russet potatoes topped with a whipped umami butter made from roasted garlic, miso, and soy sauce.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Side Dish
Cuisine: American
Keyword: baked potatoes, compound butter, dinner party, make-ahead, miso butter, umami
Servings: 8
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)
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.
Storage
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The umami butter can be made up to 1 week ahead and stored in the refrigerator.
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Potatoes are best the day they’re baked, but leftovers can be reheated in the oven before serving or repurposed into other dishes.
Notes
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The only truly important prep step here is remembering to let the butter come to room temperature.
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You don’t need a stand mixer — a bowl and sturdy whisk work just fine.
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Doubling the garlic and making extra butter is strongly encouraged. You’ll find uses for it.