Miso Glazed Hasselback Potatoes and Roasted Veggies
Ingredients
- 3 medium Yukon gold potatoes
- Olive oil, for brushing
- Salt, to taste
- Toasted sesame oil, for brushing
Miso glaze
- 1 tbsp mellow miso
- 1 1/2 tsp low sodium tamari
- 1/2 tsp sambal oelek
- 1 tsp lemon juice
- 2 1/2 tsp maple syrup
- Pinch ginger powder
- 1 tsp water
Preparation
Slice each potato by placing it between two chopsticks lengthwise and cutting thin slices, leaving 1/4 inch at the bottom uncut.
Brush the potatoes generously with olive oil, getting 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 olive oil every 15 minutes, until the potatoes start to brown.
Meanwhile, whisk together mellow miso, low sodium tamari, sambal oelek, lemon juice, maple syrup, ginger powder, and water to make the glaze.
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 the potatoes are tender and crisp.
Remove from the oven and brush with toasted sesame oil and the remaining miso glaze.
Serve immediately.
Tips
This miso glaze also works great for roasting vegetables: brush the vegetables with the glaze about 10 minutes before the end of roasting and then again after removing from the oven.
