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 low-sodium tamari
- 0.5 teaspoon sambal oelek
- 1 teaspoon lemon juice
- 2.5 teaspoons maple syrup
- Pinch of ground ginger
- 1 teaspoon water
Preparation
Prepare the potatoes by placing each one between two chopsticks and slicing into thin slices, leaving 1/4 inch at the bottom uncut, and repeat for all potatoes.
Brush the potatoes generously with olive oil, ensuring it gets between the slices, then sprinkle lightly with salt and brush 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 miso glaze by whisking together the miso glaze ingredients.
After 40 minutes, remove the potatoes from the oven and brush them generously with the miso glaze.
Bake for another 10 minutes, then remove and brush with the glaze again.
Continue baking until the potatoes are tender crisp.
Remove from the oven and brush with toasted sesame oil and the remaining miso glaze, then serve immediately.
Tips
This miso glaze can also be used for roasting vegetables; brush them with the glaze about 10 minutes before the end of roasting and again after removing from the oven.
