So, If I don’t say so myself, these potatoes are a game changer! In fact, they are the perfect marriage between sweet and savory without any oil or added fat.
As a fermented food, miso provides beneficial gut bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.
In my opinion, miso is such a wonderful ingredient simply because it adds immediate flavor to almost anything I make. Often, I use miso in sauces’ s well, as dressing, but I figured why not roasted my potatoes in it as well.
In fact, there are different varieties of miso: (Jo Win Registered Nurse)
White Miso (Shiro) is made from soybeans and rice and fermented for no longer than two months. Shiro (means “white” in Japanese) is light in colour and sweet to mildly salty. Shiro is a great gateway miso, very versatile and provides a bit of oomph to salad dressings or sautéed vegetables.
Another mild type that is fermented for slightly longer than white miso, is yellow miso (Shinsu). Yellow miso is adaptable in a wide range of recipes, as well.
If a recipe calls for dark miso, you’ll want to use an aka or red miso. Russet in colour, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavour. Its full flavour is best used in hearty dishes like stews and tomato sauces. Use with caution – its flavor can over-power other ingredients.
Barley Miso (Mugi), from barley and soybeans, usually has a longer fermentation process than most white miso. It has a strong barley aroma, but is still mild and slightly sweet in flavor.Print
Savory and sweet, these potatoes are oil-free and fabulous!
- 1 pound baby red potatoes, cut into 1 inch wedges
- 1 shallot, diced
- 2 cloves garlic – minced
- 1 Tablespoon dijon mustard
- 3 Tablespoons white miso
- juice from 1 small or ½ large lemon
- ¼ cup water
- 1 tablespoon nutritional yeast (optional)
- sea salt
- freshly ground black pepper
- 3 lemon slices and 1 bunch sliced green onion – for serving (optional)
- Bring a pot of salted water to a boil. Par-boil the potatoes for 3-5 minutes and drain.
- Meanwhile, make the marinade.
- Prepare a rimmed baking dish, preferably with a lid, that will fit the potatoes without crowding them too much.
- Put the potatoes in the pan
- Sprinkle with diced shallots
- Lay lemon slices on top of potatoes and shallots (I used 3) for additional lemony flavor.
- In a measuring cup or small bowl, combine the garlic, mustard, miso, lemon juice, water, nutritional yeast , sea salt and black pepper to taste.
- Whisk together until you have a smooth marinade.
- Pour the marinade over the potatoes
- Leave the potatoes to marinate covered, in the refrigerator.
- Preheat oven to 400° F
- Cover the marinated potatoes with a lid, or tin foil.
- Place it in the oven and bake for 1 hour, stirring halfway.
- Remove the lid and bake, uncovered, for 20-30 more minutes, stirring halfway, until the potatoes are crispy to your liking.
- Serve with lemon slices, sliced green onion
Keywords: potatoes, miso potatoes, garlicky miso potatoes, roasted potatoes, oil-free