Beilage
Sesame & Miso Roast Potatoes
1 Std. 5 Min.Für 4Nutri-Score C€
C
1 Std. 5 Min.
1 Std. 5 Min.Sesame & Miso Roast Potatoes
was Sie brauchen
Zutaten
Maris Piper potatoes (peeled and cut into 1.5 inch cubes)Obst & Gemüse4 Stücke
cornflourVorräte15 g
mixed sesame seedsNüsse & Samen20 g
salt and pepper (seasoning)Gewürze5 g- oil (for roasting)Vorräte60 ml
- sesame oilVorräte15 ml
- miso pasteVorräte15 g
Dijon mustardVorräte5 g- nutritional yeastVorräte3 g
- agave syrupVorräte5 ml
lime (juice of half)Obst & Gemüse1 Stück
garlic (clove, minced)Obst & Gemüse1 Stück
vegan parmesan (to serve)Frischeprodukte10 g
pro Portion
Nährwerte
325kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 5 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Backofen
Stielkasserolle
Backblech
Rührschüssel
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 200 °C.
- Schritt 2
Parboil the potatoes
- Place the potatoes into a saucepan of cold salted water and bring to the boil.
- Boil until just tender, then drain and leave to cool.
- Schritt 3
Heat the oil
- Pour the oil into a deep baking tray and place it in the oven to get hot.
- Schritt 4
Coat the potatoes
- Mix the cornflour, sesame seeds and seasoning in a bowl.
- Add the cooled potatoes and press the mixture onto each one so they are fully coated.
- Schritt 5
Roast the potatoes
- Remove the hot oil from the oven and carefully place the potatoes into the tray.
- Roast, then at the 25 minute mark drain most of the oil out of the tray and flip the potatoes over.
- Continue roasting until golden and crispy.
- Schritt 6
Make the miso dressing
- Mix the sesame oil, miso paste, Dijon mustard, nutritional yeast, agave, lime juice and garlic together.
- Schritt 7
Toss and serve
- Toss the cooked potatoes into the dressing.
- Top with vegan parmesan and serve immediately.
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