Side
Sesame & Miso Roast Potatoes
1 h 5 minServes 4Nutri-Score C€
C
1 h 5 min
1 h 5 minSesame & Miso Roast Potatoes
what you need
Ingredients
Maris Piper potatoes (peeled and cut into 1.5 inch cubes)Produce4 pieces
cornflourPantry15 g
mixed sesame seedsNuts & seeds20 g
salt and pepper (seasoning)Spices5 g- oil (for roasting)Pantry60 ml
- sesame oilPantry15 ml
- miso pastePantry15 g
Dijon mustardPantry5 g- nutritional yeastPantry3 g
- agave syrupPantry5 ml
lime (juice of half)Produce1 piece
garlic (clove, minced)Produce1 piece
vegan parmesan (to serve)Fresh10 g
per serving
Nutrition
325kcal
- Carbs
- 36 g
- Proteins
- 5 g
- Fat
- 18 g
what you’ll use
Tools
Oven
Saucepan
Baking tray
Mixing bowl
Colander
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 200 °C.
- Step 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.
- Step 3
Heat the oil
- Pour the oil into a deep baking tray and place it in the oven to get hot.
- Step 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.
- Step 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.
- Step 6
Make the miso dressing
- Mix the sesame oil, miso paste, Dijon mustard, nutritional yeast, agave, lime juice and garlic together.
- Step 7
Toss and serve
- Toss the cooked potatoes into the dressing.
- Top with vegan parmesan and serve immediately.
most cooked first