Tray of roasted potato halves garnished with chopped green onions and sesame seeds with bowls of sesame seeds and chopped green onions on the side

Miso Roasted Potatoes

Name: Miso Roasted Potatoes | Thermador Recipes
Ingredients: 2 pounds Yukon gold potatoes or russet potatoes, cut into 1” cubes; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon miso paste; 2 teaspoons distilled or rice vinegar; 1 teaspoon soy sauce; 1 tablespoon toasted sesame seeds; 3 stalks green onions, sliced

Umami-rich miso and sesame roasted potatoes—crispy on the outside and tender inside—make a hearty side or a satisfying vegetarian main for four. Cubed potatoes are tossed in a garlicky miso-soy dressing, roasted until golden, then finished with toasted sesame seeds and sliced green onions for brightness. Quick to prep and full of savory depth, they pair well with grilled proteins or stand alone as a comforting bowl.

Ingredients

4 servings:

2 pounds Yukon gold potatoes or russet potatoes, cut into 1” cubes

3 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon miso paste

2 teaspoons distilled or rice vinegar

1 teaspoon soy sauce

1 tablespoon toasted sesame seeds

3 stalks green onions, sliced

Instructions

Step 1

Pre-heat oven to Convection Roast at 400°F. Line baking sheet with parchment paper or foil.

Step 2

In large bowl combine olive oil, garlic, miso paste, vinegar and soy sauce. Whisk until the miso paste is smooth.

Add potatoes and coat with all the marinade

Step 3

Transfer potatoes to prepared baking sheet. Roast potatoes for about 20 minutes. Gently turn the potatoes, then continue to roast for another 10-20 minutes or until potatoes are crispy and cooked through.

Step 4

When cooked, transfer potatoes to a bowl and top with toasted sesame seeds and green onions.