Accompagnement
Sesame & Miso Roast Potatoes
1 h 5Pour 4Nutri-Score C€
C
1 h 5
1 h 5Sesame & Miso Roast Potatoes
ce qu’il vous faut
Ingrédients
Maris Piper potatoes (peeled and cut into 1.5 inch cubes)Fruits et légumes4 morceaux
cornflourÉpicerie15 g
mixed sesame seedsFruits à coque et graines20 g
salt and pepper (seasoning)Épices5 g- oil (for roasting)Épicerie60 ml
- sesame oilÉpicerie15 ml
- miso pasteÉpicerie15 g
Dijon mustardÉpicerie5 g- nutritional yeastÉpicerie3 g
- agave syrupÉpicerie5 ml
lime (juice of half)Fruits et légumes1 morceau
garlic (clove, minced)Fruits et légumes1 morceau
vegan parmesan (to serve)Produits frais10 g
par portion
Nutrition
325kcal
- Glucides
- 36 g
- Protéines
- 5 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Four
Casserole
Plaque de cuisson
Saladier
Passoire
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 200 °C.
- Étape 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.
- Étape 3
Heat the oil
- Pour the oil into a deep baking tray and place it in the oven to get hot.
- Étape 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.
- Étape 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.
- Étape 6
Make the miso dressing
- Mix the sesame oil, miso paste, Dijon mustard, nutritional yeast, agave, lime juice and garlic together.
- Étape 7
Toss and serve
- Toss the cooked potatoes into the dressing.
- Top with vegan parmesan and serve immediately.
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