Preheat the oven to 400°F.

Bring a pot of water to a medium boil with a generous amount of sea salt in the water. Cook the potatoes until tender and cooked through, and a knife easily pierces the potato. This took about 15 to 20 minutes for my smaller potatoes. It will be closer to 30 if you're using larger potatoes. You can also microwave or steam the potatoes to soften them. 

Drain and dry the potatoes, then place them on a baking sheet.

Use the bottom of a measuring cup, a potato masher, or a big fork, to smash the potatoes to your desired thickness. Don't worry about scraggly bits - those will get nice and crispy in the oven!

Whisk together the olive oil, 2 tablespoons melted vegan butter, salt, pepper, and garlic powder. Drizzle over the potatoes and give them a little rub to distribute it.

Bake for 30 to 40 minutes, or until golden brown and crispy.

Melt the remaining 1 tablespoon vegan butter and mix with the miso paste. Brush onto the baked potatoes, adding a little extra butter if needed to spread it on.

Garnish with herbs and serve with the miso tahini sauce.

In a small bowl, whisk all of the ingredients together. Add water until you get the consistency you're after. I like it drizzly, but still pretty thick and dippable.

When it's ready, you can drizzle the potatoes with the sauce if you'll be eating right away, or serve the potatoes with the miso tahini as a dipping sauce.