Miso-Glazed Hasselback Potatoes and Veggies
Ingredients
- 3 medium Yukon gold potatoes
- Olive oil
- Salt
- Toasted sesame oil
Glaze
- 1 tablespoon mellow miso
- 1.5 teaspoons low-sodium tamari
- 0.5 sambal oelek
- 1 teaspoon lemon juice
- 2.5 teaspoons maple syrup
- Pinch of ginger powder
- 1 teaspoon water
Preparation
Place one potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch uncut at the bottom. Repeat for the other two potatoes.
Brush all potatoes generously with olive oil, ensuring oil gets 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 they start to brown.
Meanwhile, make the glaze by whisking together the miso, tamari, sambal oelek, lemon juice, maple syrup, ginger powder, and water.
After 40 minutes, remove potatoes from oven and brush generously with the miso glaze.
Bake for another 10 minutes, then remove from oven and brush with glaze again.
Continue baking until the potatoes are tender crisp.
Remove from oven and brush with toasted sesame oil and the remaining miso glaze.
Serve immediately.
Tips
This glaze also works great for roasting vegetables. Brush the veggies with the glaze about 10 minutes before the end of roasting and brush again after removing from the oven.
