Miso-Glazed Hasselback Potatoes with Vegetables
Ingredients
- 3 medium Yukon gold potatoes
- Olive oil
- Salt
- Toasted sesame oil
Miso glaze
- 1 tablespoon mellow miso
- 1.5 teaspoons tamari low sodium
- 1/2 sambal oelek
- 1 teaspoon lemon juice
- 2.5 teaspoons maple syrup
- Pinch of ginger powder
- 1 teaspoon water
Preparation
Place each potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch uncut at the bottom, and repeat for all potatoes.
Brush the potatoes generously with olive oil, ensuring it gets between the slices.
Sprinkle lightly with salt and brush with oil again.
Bake 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 the miso, tamari, sambal oelek, lemon juice, maple syrup, ginger powder, and water.
After 40 minutes, remove the potatoes from the oven and brush generously with the miso glaze.
Return to the oven and bake for another 10 minutes.
Remove from the oven, brush with the glaze again, and bake until tender crisp.
Finally, remove from the oven and brush with toasted sesame oil and the remaining miso glaze.
Serve immediately.
Tips
For roasting veggies, brush them with the miso glaze about 10 minutes before the end of roasting and brush again after removing from the oven.
