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 sambal oelek
- 1 teaspoon lemon juice
- 2 1/2 teaspoons maple syrup
- pinch ground ginger
- 1 teaspoon water
Preparation
Place a potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch uncut at the bottom. Repeat with the remaining potatoes
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 oil every 15 minutes, until they start to brown
Meanwhile, make the miso glaze by whisking together miso, tamari, sambal oelek, lemon juice, maple syrup, ground ginger, and water
Remove the potatoes from the oven and brush generously with the miso glaze
Bake for an additional 10 minutes, then remove and brush with the glaze again
Bake until tender crisp
Remove from the oven, brush with toasted sesame oil and the remaining miso glaze, and serve immediately
Tips
For roasting vegetables, brush the vegetables with the glaze about 10 minutes before the end of roasting and then brush again after removing from the oven
