3 lbs yellow potatoes, cut into 1-1/2 inch (4 cm) pieces
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons white miso paste
3 tablespoons Dijon mustard
2 tablespoons liquid honey
Preheat oven to 400F. Line baking sheet with parchment paper.
In bowl, combine potatoes, butter, 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 45-55 minutes.
In large bowl, whisk together miso, mustard and honey. Add potatoes; toss to coat. Scrape into serving dish. Top with torn parsley leaves.
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