Roasted miso honey mustard potatoes
Ingredients
- 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
- Torn parsley
Directions
- 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.
