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