Crispy, golden potatoes are essential to any Christmas dinner, and these Japanese-inspired miso Hasselback potatoes offer a festive upgrade that combines classic roast-potato comfort with rich, savoury flavour. Their thin, fanned slices turn irresistibly crisp in the oven, while a simple miso butter adds deep umami that pairs perfectly with turkey, beef, or a vegetarian centrepiece. If you’re searching for the best potatoes for Christmas dinner - or a side dish that’s easy to prepare ahead - They’re crispy, packed with festive umami, and pretty much impossible not to love.
Number of servings: 3-4
Cooking time: 1.5 hours
Preparation time: 30 minutes
Ingredients
For the Potatoes:
10 medium potatoes (Yukon Gold or King Edward), washed and dried
50g unsalted butter, softened
1 tbsp white miso paste
1 tbsp soy sauce
1 tbsp sesame oil
1 clove garlic, finely grated (optional)
Salt, to taste
Black pepper, freshly ground
For the Topping:
2–3 tbsp finely chopped spring onions or chives (optional)
Method
1. Prepare the Hasselback Potatoes
Preheat the oven to 200°C / 400°F.
Place one potato between two wooden spoons or chopsticks. Using a sharp knife, slice the potato crosswise into 3–4 mm slits, stopping just before the blade reaches the base - the spoons will act as a guard.
Fan the slices gently with your fingers to encourage the layers to separate during cooking.
Repeat with the remaining potatoes.
2. Make the Miso Butter
In a small mixing bowl, combine the softened butter with the miso paste, soy sauce, sesame oil, and grated garlic (if using). Beat together until the mixture is smooth, glossy, and fully emulsified.
Season lightly with black pepper.
3. Roast the Potatoes
Place the potatoes on a non-stick roasting tray, giving them a little space to crisp up.
Using a Season Silicone Pastry Brush, work half of the miso butter over the potatoes, encouraging it to seep between as many slices as possible for maximum flavour.
Roast for 30 minutes, then remove from the oven. The slices should have begun to fan open.
Brush again with the remaining miso butter, taking advantage of the loosened layers.
Return to the oven and roast for a further 15–20 minutes, or until the edges are deeply caramelised and crisp, and a knife slides easily into the centre.
4. Finish & Serve
Transfer to a warm serving dish and finish with chopped spring onions or chives for a fresh, aromatic lift.
Serve immediately as a side dish - or as a showpiece in its own right.
