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Sesame & Miso Roast Potatoes
1 u 5 minVoor 4Nutri-Score C€
C
1 u 5 min
1 u 5 minSesame & Miso Roast Potatoes
wat u nodig heeft
Ingrediënten
Maris Piper potatoes (peeled and cut into 1.5 inch cubes)Groente en fruit4 stukken
cornflourVoorraadkast15 g
mixed sesame seedsNoten en zaden20 g
salt and pepper (seasoning)Kruiden en specerijen5 g- oil (for roasting)Voorraadkast60 ml
- sesame oilVoorraadkast15 ml
- miso pasteVoorraadkast15 g
Dijon mustardVoorraadkast5 g- nutritional yeastVoorraadkast3 g
- agave syrupVoorraadkast5 ml
lime (juice of half)Groente en fruit1 stuk
garlic (clove, minced)Groente en fruit1 stuk
vegan parmesan (to serve)Vers10 g
per portie
Voedingswaarden
325kcal
- Koolhydraten
- 36 g
- Eiwitten
- 5 g
- Vetten
- 18 g
wat u gebruikt
Keukengerei
Oven
Steelpan
Bakplaat
Mengkom
Vergiet
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 200 °C.
- Stap 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.
- Stap 3
Heat the oil
- Pour the oil into a deep baking tray and place it in the oven to get hot.
- Stap 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.
- Stap 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.
- Stap 6
Make the miso dressing
- Mix the sesame oil, miso paste, Dijon mustard, nutritional yeast, agave, lime juice and garlic together.
- Stap 7
Toss and serve
- Toss the cooked potatoes into the dressing.
- Top with vegan parmesan and serve immediately.
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