Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio
Boil the potatoes before you head out camping (or to your backyard!). They’ll get a quick char on the grill to crisp the skins and warm back up. The final step, per Brad Leone, is to “give ’em a little cut, a little smash, then add melted miso-garlic butter and toss ’em. The charred skin comes off in the butter—it’s nice.”