Cooking Time: 60 minutes

Serves 4 to 6

What you Need:

• 12 to 15 baby potatoes
• Salt
• Olive oil
• 2 tbsp butter
• 1 pouch of Haven’s Kitchen Gingery Miso sauce
• Toasted or black sesame seeds

How to Make Them

1. Preheat the oven to 450°F.
2. Boil the potatoes: Put the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then reduce to a simmer, and add a large pinch of salt. Cook the potatoes until they are completely tender and can be easily pierced with a fork — about 30 minutes. Remove from water and let cool a few minutes
3. Drizzle a glug of olive oil into a baking dish. Add potatoes to the dish, and then smash them, using your hand protected with a kitchen towel. Drizzle with oil
4. Roast the potatoes until they’re crispy and browned around the edges, about 30-40 minutes
5. Meanwhile, in a small pot, melt butter then whisk in about ½ pouch of Gingery Miso Sauce
6. When the potatoes are crispy, drizzle with the Miso Butter and sesame seeds