Miso Glazed Hasselback Potatoes and Vegetables
Ingredients
- 3 medium Yukon gold potatoes
- olive oil
- salt
- toasted sesame oil
Miso glaze
- 1 tablespoon mellow miso
- 1 1/2 teaspoons low sodium tamari
- 1/2 teaspoon sambal oelek
- 1 teaspoon lemon juice
- 2 1/2 teaspoons maple syrup
- pinch ginger powder
- 1 teaspoon water
Preparation
Prepare the potatoes by slicing them into hasselback style: place a potato between two chopsticks and slice lengthwise, leaving 1/4 inch uncut at the bottom. Repeat for all three potatoes
Brush the potatoes generously with olive oil, getting between the slices, then sprinkle lightly with salt and brush again with olive oil
Bake the potatoes on a baking sheet at 425F for about 40 minutes, brushing with oil every 15 minutes, until they start to brown
Meanwhile, make the glaze by whisking together mellow miso, low sodium 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
Bake for another 10 minutes, then remove from the oven and brush with the glaze again
Bake until tender crisp
Remove from the oven and brush with toasted sesame oil and the remaining miso glaze
Serve immediately
Tips
This glaze works great when roasting veggies: brush veggies with the glaze about 10 minutes before the end of roasting and then brush again after removing from the oven
