Skinny Lemony Miso Roasted Potatoes

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5 from 1 vote

Savory and sweet, these potatoes are oil-free and fabulous!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 80kcal

Author: Kathy Carmichael

Ingredients

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

Instructions

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

Notes

If a recipe calls for dark miso, you’ll want to use an aka or red miso. Russet in color, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavor. Its full flavor is best used in hearty dishes like stews and tomato sauces. Use with caution - its flavor can overpower 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.

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