How long does it take to make Crispy Hasselback Potatoes with Miso Glaze?

About 1 hour 5 minutes in total: 15 minutes of prep and 50 minutes of cooking.

How many servings does this Crispy Hasselback Potatoes with Miso Glaze recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Crispy Hasselback Potatoes with Miso Glaze recipe come from?

It was shared by Joseph oxley on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Crispy Hasselback Potatoes – 65-Minute Recipe

Name: Crispy Hasselback Potatoes – 65-Minute Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 5 potato; 500 ml chicken stock; 150 g clarified butter; 2 green onion; 2 garlic clove; 1 tbsp Shaoxing rice wine; 2 tsp soy sauce; 1.5 tsp rice wine vinegar; 1 tsp brown sugar; 2 tbsp unsalted butter; a handful chives; to taste sesame seeds

Crispy Hasselback potatoes are brushed with a savory miso‑glazed sauce that balances salty soy, sweet brown sugar, and tangy rice wine vinegar. The result is a golden, glass‑like crunch with a melt‑in‑your‑mouth finish, perfect as an elegant dinner side.

Recipe by Joseph oxley· Structured by ReelsMeals

From: Instagram(view original)

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Crispy Hasselback Potatoes – 65-Minute Recipe

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Prep Time

15 min

Cook Time

50 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 5 min estimated total time for 4 servings.

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Dinner Potatoes Hasselback Chinese-Inspired

Ingredients

5 potato
1 1/10 pt chicken stock
5 3/10 oz clarified butter
2 green onion
2 garlic clove
1 tbsp Shaoxing rice wine
2 tsp soy sauce
1 1/2 tsp rice wine vinegar
1 tsp brown sugar
2 tbsp unsalted butter
a handful chives
to taste sesame seeds

Instructions

1
Preheat the oven to its highest setting (about 482°F / 482°F). Place each large potato on a cutting board, trim a thin slice off the base to create a stable flat surface.
2
Insert a bamboo skewer about 1 cm up from the base of each potato. Using a sharp knife, make thin slices every 0.5 cm, cutting down to the skewer so the potato stays intact. Repeat for all potatoes and arrange them in an oven‑safe dish.
3
Add 500 ml chicken stock, 2 tsp soy sauce, and 1 tbsp Shaoxing rice wine to the dish. Bruise the quartered green onions and the garlic cloves with the back of a knife, then add them to the liquid.
4
Cover the dish with foil or a lid and simmer gently on the stovetop over low heat for 20 minutes, allowing the potatoes to steam and absorb flavor.
5
After 20 minutes, carefully remove the liquid and set it aside in a saucepan. Clean the baking dish, then melt 150 g clarified butter over medium‑high heat.
6
Return the Hasselback potatoes to the cleaned dish. Brush them with the melted clarified butter, then place the dish in the preheated oven. Bake for 30 minutes, basting the potatoes with additional butter three times during baking to develop a crisp, golden crust.
7
While the potatoes bake, reduce the reserved stock in the saucepan over medium heat. Stir in 1.5 tsp rice wine vinegar and 1 tsp brown sugar, simmering until the sauce thickens slightly, about 5‑7 minutes.
8
Just before the potatoes are finished, whisk the cold unsalted butter into the reduced sauce until it becomes glossy and emulsified.
9
Remove the potatoes from the oven. Spoon the glossy miso‑glaze over the crispy potatoes, then garnish with sesame seeds and a handful of chopped chives.
10
Serve immediately while the potatoes are hot and crisp.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Remove liquid before baking

After the 20‑minute steam, carefully pour off the broth and set it aside before cleaning the dish and adding butter.

Baste three times

Brush the potatoes with melted clarified butter and repeat the basting two more times during the 30‑minute bake.

Finish glaze with cold butter

Whisk the cold unsalted butter into the reduced stock just before the potatoes finish baking.

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