Hasselback potatoes are already a crowd-pleaser, with their crispy accordion-like slices and fluffy interiors. But take them to the next level with this recipe that combines the umami depth of miso paste with the sweet glaze of honey. The result? A flavor explosion that’s both surprising and delightful.
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
Instructions:
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Wash and dry the potatoes. Using a sharp knife, carefully slice each potato lengthwise, stopping just before you cut all the way through (about 1/8 inch thick).
- In a small bowl, whisk together olive oil, miso paste, honey, soy sauce, rice vinegar, ginger, garlic powder, and black pepper. Brush the miso honey glaze generously between each potato slice.
- Arrange the potatoes on the prepared baking sheet, cut side up. Roast for 30-40 minutes, or until the potatoes are tender and golden brown, flipping them halfway through. Baste with any remaining glaze during the last 10 minutes of cooking for extra flavor and crispness.
- Serve immediately and enjoy!
