Easy Hasselback Potatoes with Miso Glazed Mushrooms

Steam baby Yukon potatoes for about 20 minutes.

Let the potatoes cool.

Place the potatoes between two chopsticks and slice carefully, stopping before hitting the sticks.

Add thin slices of garlic, some fresh rosemary, and a sprinkle of salt to the potatoes.

Drizzle lightly with olive oil.

Roast the potatoes at 400°F for about 12 minutes, keeping an eye on them to avoid burning.

While the potatoes are cooking, add kale to the same steamer basket and steam it.

Sauté mushrooms in a fry pan with garlic until they begin to brown and release water.

Mix miso paste with veggie broth and add it to the mushroom pan.

Top the dish with lemon tahini dressing.