Pan-Fried Potatoes in Miso-Garlic Bagna Cauda

By ltrodrigu

Ingredients

• 1 cup, plus 3 tablespoons olive oil
• Cloves from 2 heads garlic, plus 1 large clove, grated
• 2 tablespoons kosher salt
• 2 pounds firm or all-purpose potatoes, such as Red Cloud, Rose Finn Apple fingerling or Yukon Gold
• 1/2 pound unsalted butter (2 sticks)
• 1/4 cup white miso
• 2 tablespoons fresh lemon juice, plus more to taste
• 2 tablespoons chopped chives

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Make Garlic Confit:
Heat 1 cup olive oil in a small pan over medium-low heat. Add garlic cloves, then reduce heat to lowest setting. Cook until garlic is very soft, about 1 hour. (To store, let garlic confit cool, then place garlic and oil in a clean jar and keep in refrigerator for up to a month).

Meanwhile, add salt to a large pot of water, then bring to a boil. Once boiling, carefully add potatoes to pot and cook until just tender, 20–30 minutes. Drain and let cool slightly, then quarter potatoes.

Heat remaining oil in large skillet over medium heat. Add potatoes to skillet. Pan-fry until golden brown all over, about 10 minutes.

Melt butter along with grated garlic in small pot over medium heat. Transfer to a blender or food processor. Add 2 tablespoons garlic confit, miso and lemon juice, and purée until smooth.

To serve, transfer potatoes to a serving bowl. Drizzle with ⅓ cup butter-miso mixture and reserve remainder for another use. Garnish with chives.