Miso-Glazed Hasselback Potatoes and Vegetables
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 one potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch uncut at the bottom, then repeat for the other two potatoes.
Brush all potatoes generously with olive oil, ensuring it gets between the slices, sprinkle lightly with salt, and brush again.
Bake the potatoes 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 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, then remove from the oven and brush with glaze again.
Continue baking until the potatoes are tender and crisp.
Remove from the oven, brush with toasted sesame oil and the remaining miso glaze, and serve immediately.
Tips
This glaze works well for roasting vegetables; brush the veggies with the glaze about 10 minutes before the end of roasting and again after removing from the oven.
