Miso Glazed Hasselback Potatoes and Roasted Veggies
Ingredients
- 3 medium Yukon gold potatoes
- olive oil, for brushing
- salt
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
Finishing
- toasted sesame oil
Preparation
Place a potato between two chopsticks and slice lengthwise into thin slices, leaving 1/4 inch uncut at the bottom. Repeat with the remaining potatoes
Brush the potatoes generously with olive oil, getting between the slices. Sprinkle lightly with salt and brush again with olive oil
Bake on a baking sheet at 425°F for about 40 minutes, brushing with olive oil every 15 minutes, until they start 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 the potatoes from the oven and brush generously with the miso glaze
Bake for another 10 minutes, then remove from the oven and brush with the glaze again
Bake until the potatoes are tender and crisp
Remove from the oven and brush with toasted sesame oil and the remaining miso glaze
Serve immediately
Tips
This miso glaze also works well when roasting vegetables: brush the vegetables with the glaze about 10 minutes before the end of roasting and then brush again after removing from the oven
