Miso Melting Potatoes

Follow this recipe for the ultimate savory potatoes.

By
Sheela Prakash
Sheela Prakash
Sheela Prakash
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
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Updated February 05, 2025
Sheela Prakash
Baked sliced miso melting potatoes in a light blue serving plate, dressed in a miso sauce

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

The editors at Simply Recipes are big fans of melting potatoes around here, also known as fondant potatoes. This fancy-looking and sounding technique is actually incredibly easy, and yields creamy, flavor-packed, and lightly crisp potatoes with a savory pan sauce.

The secret to these umami-rich potatoes is one ingredient: miso. The potatoes absorb the broth that’s poured over them while they cook, giving them a silky texture and leaving behind a rich miso butter sauce in the skillet. The sauce does soften the potatoes if you pour it over the top of them, so if you want to maximize crispiness, serve the sauce on the side. 

Tips and Tricks for Making Miso Melting Potatoes

  • Yukon golds are best for melting potatoes because you can boil them, steam them, and roast them and they’ll remain intact. If you use Russets, they’ll fall apart because they are too starchy. 
  • Preheating the baking sheet jumpstarts the cooking process, ensuring that the potatoes are golden brown.
  • For a spicy finish, drizzle hot chili oil over the potatoes.
  • Instead of thinly sliced chives, garnish the potatoes with toasted sesame seeds, chopped fresh cilantro, or sliced scallions.
Miso melting potatoes in a skillet, with a serving spoon about to scoop some of the potato slices out

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Miso Melting Potatoes

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 to 5 servings

This recipe was developed by Marianne Williams

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Ingredients

  • 5 medium (1 1/2 pounds) Yukon gold potatoes, peeled

  • 1/4 cup (4 tablespoons) unsalted butter, melted

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 3/4 cup chicken stock, divided, as needed

  • 2 tablespoons white miso paste

  • 1 tablespoon thinly sliced fresh chives, optional

Method

  1. Preheat the oven to 475°F.

    Place a 12-inch ovenproof skillet on the center rack to preheat.

  2. Prepare the potatoes:

    Trim the thin ends off of the potatoes and discard. Cut the potatoes into 1/2-inch-thick slices (about 4 cups). Toss the sliced potatoes, butter, salt, and pepper together in a medium bowl until fully coated.

    Sliced potatoes on a wooden cutting board for the miso melting potatoes recipe

    Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
    Sliced potatoes in a mixing bowl for the miso melting potatoes recipe

    Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
  3. Bake the potatoes:

    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. Bake in the preheated oven until deeply golden brown on both sides, 30 to 35 minutes, flipping halfway through.

    Sliced potatoes browned in a skillet for the for the miso melting potatoes recipe

    Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
  4. Make the miso mixture:

    Meanwhile, whisk together 1/2 cup of chicken stock and the miso paste in a liquid measuring cup; set aside.

  5. Add the miso mixture and finish baking:

    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. 

    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. Remove and transfer the potatoes to a plate. 

    Simple Tip!

    If desired, pour the remaining 1/4 cup of chicken stock, 1 tablespoon at a time, over the thickened miso mixture in the pan, and whisk to combine to create a thinner sauce. (You may not need the entire 1/4 cup.)

    Drizzle the sauce over the potatoes and garnish with chives.

    Love the recipe? Leave us stars and a comment below!

    Roasted potato slices in a miso broth in a skillet for the miso melting potatoes recipe

    Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
    Roasted potato slices in a browned miso broth in a skillet for the miso melting potatoes recipe

    Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Nutrition Facts (per serving)
151 Calories
10g Fat
13g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 151
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 438mg 19%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 3g
Vitamin C 4mg 22%
Calcium 16mg 1%
Iron 1mg 4%
Potassium 300mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.