This was a great dish to see out what is hopefully the last of the cold winter ugh. The local farmer’s market has a good winter potato mix (which is how I got this lovely roasting potato mix), and the miso I already had in my fridge, so this was pretty cheap and simple to put together.  

Plus, the coating is a pretty good blend of flavors. I ended up doubling the quantities for the coating because I had more potatoes than planned, and I liked the coverage that I got more. If you end up having closer to the original quantity, then I would recommend halving the quantities for the miso, sesame oil, and brown sugar.

Miso Roasted Potatoes and Mushrooms

Ingredients

  • 1 lb roasting potatoes, quartered (mine was a bit closer to 2 lbs, original recipe recommends small new potatoes)
  • 8 oz button mushrooms
  • 3 garlic cloves, minced
  • 2 t minced ginger
  • 6 T white miso
  • 4 T brown sugar
  • 4 T sesame oil
  • (optional: chopped parsley and sesame seeds for garnish)

Preheat your oven to 400. Mix together your garlic cloves, ginger, white miso, brown sugar, and sesame oil with a whisk in a large bowl, and add your mushrooms and potatoes to the bowl and toss to coat them. Transfer your potatoes to a large skillet or baking dish (I used the latter) and roast for a half hour, stirring at least once (If you have closer to 2 lbs of potatoes, throw it in for closer to an hour). Add parsley and sesame seeds if you so choose, but otherwise, enjoy, and spite the cold!

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