Miso Glazed Hasselback Potatoes
Ingredients
- 3 medium Yukon gold potatoes
- Olive oil
- Salt
- Toasted sesame oil
Miso glaze
- 1 tablespoon mellow miso
- 1.5 teaspoons low-sodium tamari
- 0.5 teaspoon sambal oelek
- 1 teaspoon lemon juice
- 2.5 teaspoons maple syrup
- Pinch of ginger powder
- 1 teaspoon water
Preparation
Place one potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch uncut at the bottom, then repeat for the other two potatoes.
Brush all potatoes generously with olive oil, ensuring it gets between the slices.
Sprinkle the potatoes lightly with salt and brush with oil again.
Bake the potatoes on a baking sheet at 425°F for about 40 minutes, brushing with oil every 15 minutes, until they start to brown.
Meanwhile, make the glaze by whisking together 1 tablespoon mellow miso, 1.5 teaspoons low-sodium tamari, 0.5 teaspoon sambal oelek, 1 teaspoon lemon juice, 2.5 teaspoons maple syrup, a pinch of ginger powder, and 1 teaspoon water.
Remove the potatoes from the oven after 40 minutes and brush them generously with the miso glaze.
Bake for another 10 minutes.
Remove from the oven, brush with the glaze again, and bake until tender crisp.
Remove from the oven, brush with toasted sesame oil and the remaining miso glaze, then serve immediately.
Tips
This miso glaze works well for roasting vegetables; brush the veggies with glaze about 10 minutes before the end of roasting and again after removing from the oven.
