Crispy Roasted Miso Potatoes
Crispy Roasted Miso Potato Wedges are made with just a few simple ingredients and they're ready in just 30 minutes. The perfect combination of sweet and savory make an incredibly tasty side dish that's vegan and gluten-free.
Servings: 6
Calories: 205kcal
Equipment
Ingredients
- 3 russet potatoes
- 1 tablespoon arrowroot powder
- ¼ cup avocado oil
- 2 tablespoon maple syrup
- 3 tablespoons light miso paste
- ½ teaspoon sea salt
- 2 tablespoon chopped, fresh parsley
Instructions
- Preheat oven to 450 and line large rimmed baking sheet with unbleached parchment paper.
- Wash outside of potatoes. Pat dry. Cut into half lengthwise, then cut those halves into halves and keep going until you have 8 or even 16 wedges, depending on how large your potatoes are.
- Put cut potato wedges into a large bowl filled with cold water.
- Whisk together the avocado oil, maple syrup and miso paste until blended into a thick paste.
- Drain potatoes and pat dry. Toss them in a large bowl with the arrowroot powder until evenly coated.
- Pour the miso mixture over the potatoes and mix thoroughly. It's easiest to do this with your hands...or you can use a large pair of tongs.
- Spread into a single layer on prepared baking sheet. Sprinkle with sea salt and chopped parsley and roast for 20-25 minutes, until potatoes are crispy on the outside and still soft on the inside.
Notes
Reheat: We never have any leftovers, but if you do, you can easily reheat in a hot cast iron skillet for about 1 minute on each side, until heated through. They will re-crisp and be supper yummy!
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 518mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg