Prep
10 min
Total
35 min
INGREDIENTS
- 3 lbs (1.36kg) Little Reds
- 2 tbsp canola oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp white miso paste
- 3 tbsp Dijon mustard
- 3 tbsp maple syrup
- Torn parsley (optional garnish)
- Sliced chives (optional garnish)
METHOD
- Preheat oven to 400F. Line large baking sheet with parchment paper.
- In bowl, combine potatoes, oil, salt and pepper; toss to coat. Arrange on prepared baking sheet flesh side down. Roast, flipping if needed, until potatoes are browned and tender, about 30-35 minutes.
- In large bowl, whisk together miso, mustard, maple syrup. Add potatoes; toss to coat. Scrape into serving dish. Garnish with herbs and serve immediately.