Miso Glazed Hasselback Potatoes and Veggies
Ingredients
- 3 medium Yukon gold potatoes
- Olive oil
- Salt
- Toasted sesame oil
Glaze
- 1 tablespoon mellow white miso
- 1.5 teaspoons low-sodium tamari
- 0.5 teaspoon sambal oelek
- 1 teaspoon lemon juice
- 2.5 teaspoons maple syrup
- Pinch of ground ginger
- 1 teaspoon water
Preparation
Place each potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch uncut at the bottom.
Brush the potatoes generously with olive oil, ensuring it gets between the slices.
Sprinkle the potatoes lightly with salt and brush with olive oil again.
Bake the potatoes on a baking sheet at 425°F for about 40 minutes, brushing with olive oil every 15 minutes until they start to brown.
Whisk together the glaze ingredients: 1 tablespoon mellow white miso, 1.5 teaspoons low-sodium tamari, 0.5 teaspoon sambal oelek, 1 teaspoon lemon juice, 2.5 teaspoons maple syrup, a pinch of ground ginger, and 1 teaspoon water.
After 40 minutes, remove the potatoes from the oven and brush generously with the miso glaze.
Bake for another 10 minutes.
Remove from the oven, brush with the miso glaze again, and 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 them with the miso glaze about 10 minutes before the end of roasting and brush again after removing from the oven.
