Miso Glazed Hasselback Potatoes and Vegetables
Ingredients
- 3 medium Yukon gold potatoes
- olive oil
- salt
- toasted sesame oil
Miso glaze
- 1 tbsp mellow miso
- 1-1/2 tsp low sodium tamari
- 1/2 sambal oelek
- 1 tsp lemon juice
- 2-1/2 tsp maple syrup
- pinch ginger powder
- 1 tsp water
Preparation
Have 3 medium Yukon gold potatoes ready
Place one potato between two chopsticks lengthwise
Slice into thin slices leaving 1/4 inch at bottom uncut
Repeat for the other 2 potatoes
Brush all 3 potatoes generously with olive oil, getting between the slices
Sprinkle lightly with salt and brush again
Bake on a baking sheet at 425°F for about 40 minutes, brushing with oil every 15 minutes, until starting to brown
Meanwhile, make the miso glaze by whisking together all glaze ingredients
Remove potatoes from oven after 40 minutes and brush generously with miso glaze
Bake for another 10 minutes, then remove from oven and brush with glaze again
Bake until tender and crisp
Remove from oven and brush with toasted sesame oil and remaining miso glaze
Serve immediately
Tips
For roasting vegetables, brush with the glaze about 10 minutes before the end of roasting and again after removing from the oven
