Guarnición
Sesame & Miso Roast Potatoes
1 h 5 minPara 4Nutri-Score C€
C
1 h 5 min
1 h 5 minSesame & Miso Roast Potatoes
lo que necesita
Ingredientes
Maris Piper potatoes (peeled and cut into 1.5 inch cubes)Frutas y verduras4 piezas
cornflourDespensa15 g
mixed sesame seedsFrutos secos y semillas20 g
salt and pepper (seasoning)Especias5 g- oil (for roasting)Despensa60 ml
- sesame oilDespensa15 ml
- miso pasteDespensa15 g
Dijon mustardDespensa5 g- nutritional yeastDespensa3 g
- agave syrupDespensa5 ml
lime (juice of half)Frutas y verduras1 pieza
garlic (clove, minced)Frutas y verduras1 pieza
vegan parmesan (to serve)Fresco10 g
por ración
Nutrición
325kcal
- Carbohidratos
- 36 g
- Proteínas
- 5 g
- Grasas
- 18 g
lo que usará
Utensilios
Horno
Cazo
Bandeja de horno
Bol
Escurridor
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 200 °C.
- Paso 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.
- Paso 3
Heat the oil
- Pour the oil into a deep baking tray and place it in the oven to get hot.
- Paso 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.
- Paso 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.
- Paso 6
Make the miso dressing
- Mix the sesame oil, miso paste, Dijon mustard, nutritional yeast, agave, lime juice and garlic together.
- Paso 7
Toss and serve
- Toss the cooked potatoes into the dressing.
- Top with vegan parmesan and serve immediately.
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