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?Miso-glazed hasselback potatoes and veggies?(This glaze works great when roasting veggies also.)
?Recipe: Have 3 medium Yukon gold potatoes ready. Place one of the potatoes between two chopsticks, lengthwise. Slice into thin slices leaving 1/4 inch at bottom uncut. Repeat for other 2 potatoes. Brush all 3 potatoes generously with olive oil, getting between the slices. Sprinkle lightly with salt and brush again. Bake on baking sheet at 425F for about 40 minutes, brushing with oil every 15 minutes, until starts to brown. Meanwhile make glaze: whisk 1 tbsp mellow miso, 1-1/2 tsp tamari low sodium, 1/2 sambal oelek, 1 tsp lemon juice, 2-1/2 tsp maple, pinch ginger powder, 1 tsp water. Remove potatoes from oven after 40 minutes and brush generously with miso glaze. Bake another 10 minutes and remove from oven and brush with glaze again. Bake until tender crisp. Remove from oven and brush with toasted sesame oil and remaining miso glaze. Serve immediately. (For roasting veggies, brush veggies with glaze about 10 minutes before the end of roasting and then brush again after removing from oven.)
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