Day 3 of making dishes to impress your family at Thanksgiving, featuring a delicious Miso Butter Scallop Potato Recipe, made with gold mini or Yukon gold potatoes baked to crispy perfection in a muffin tin.
1. preheat oven to 375F
2. mince garlic
3. wash then very carefully mandoline your potatoes (don’t be a hero and mandoline the end nubs of the potatoes, it’s too dangerous!)
4. in a small sauce pan, melt butter and mix in miso, garlic, thyme, & parsley on medium heat til the miso is incorporated. let cool to room temp
5. in a bowl mix your potatoes and miso butter together (keep a little extra miso butter on the side)
6. in a muffin tin, spray with baking oil/coat with olive oil. stack your potatoes by placing a piece a thyme on the bottom, then slices of potato, then after about 8 slices, sprinkle some parmesan, then continue to stack the pan evenly til there’s no more slices
7. bake at 375F for 20-25min with foil covering the top
8. increase oven heat to 425F, remove foil, and bake for 13-15min to crisp up the top and edges (make sure to keep an eye on these so they don’t burn!)
9. spoon the leftover miso butter on top of your potato stacks & sprinkle parmesan. enjoy!
