Miso Glazed Hasselback Potatoes and Veggies
Ingredients
- 3 medium Yukon gold potatoes
- olive oil, for brushing
- salt, to taste
Miso glaze
- 1 tbsp mellow miso
- 1 1/2 tsp low sodium tamari
- 1/2 tsp sambal oelek
- 1 tsp lemon juice
- 2 1/2 tsp maple syrup
- pinch ginger powder
- 1 tsp water
For finishing
- toasted sesame oil
Preparation
Place each potato between two chopsticks and slice lengthwise into thin slices, leaving 1/4 inch at the bottom uncut
Brush potatoes generously with olive oil, getting between the slices
Sprinkle lightly with salt and brush with olive oil again
Bake on a baking sheet at 425°F for 40 minutes, brushing with olive oil every 15 minutes, until starting to brown
Meanwhile, whisk together mellow miso, low sodium tamari, sambal oelek, lemon juice, maple syrup, ginger powder, and water to make the glaze
After 40 minutes, remove potatoes from oven and brush generously with miso glaze
Bake for another 10 minutes, then remove and brush with glaze again
Bake until potatoes are tender and crisp
Remove from oven and brush with toasted sesame oil and remaining miso glaze
Serve immediately
Tip
For roasting vegetables, brush with the miso glaze about 10 minutes before the end of roasting and then brush again after removing from the oven
