Miso Glazed Hasselback Potatoes and Vegetables
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
Place one potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch at the bottom uncut. Repeat for the other two potatoes
Brush all 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 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
Remove the potatoes from the oven after 40 minutes 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
Note
For roasting vegetables, brush with the glaze about 10 minutes before the end of roasting and then brush again after removing from the oven
