Hands on time: 10 minutes
Total time: 1 hour
Recipe
- 3 lbs (1.36 kg) Little Reds, cut into halves
- 2 tbsp canola oil
- 1/2 tsp salt
- 1/2 freshly ground black pepper
- 2 tbsp white miso paste
- 3 tbsp Dijon mustard
- 3 tbsp maple syrup
- Optional Toppings: Torn parsley
- Sliced Chives
Method of preparation
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. Top with herbs (if using).
