Sesame Miso Roasted Potatoes
Sweet, salty, nutty, and packed with umami, these sesame miso potatoes are a flavor explosion in every fluffy bite. Oven and air-fryer options!
- 1 ½ lb russet or Yukon Gold potatoes cubed
- 1 clove garlic minced
- 1 tsp ginger minced
- 2 tbsp ground toasted sesame seeds (surigoma)
- 1 ½ tbsp red miso*
- 2 tsp sugar
- 1 tsp mirin
- 1 tsp sake
- 1 tsp toasted sesame oil
- 2 tbsp water
Add cubed potatoes to a bowl filled with cold water and soak for at least 30 minutes.
Preheat oven to 400°F or air fryer to 375°F. If using the oven, grease or line a baking sheet for roasting.
Drain soaked potatoes and pat each cube dry with a towel. Place on baking sheet/air fryer basket and roast for 30-35 minutes in the oven, or 20 minutes in the air fryer.
When the potatoes are about 5 minutes from being done, add the remaining ingredients to a saucepan and bring to a simmer over medium low heat. When the sugar is dissolved and the sauce is well incorporated, turn off the heat and add potatoes. Toss until the potatoes are evenly coated.
Add potatoes back to baking sheet/air fryer basket and roast an additional 2-4 minutes until browned and crisp. The sauce burns easily so keep a close eye on them.
Garnish with toasted sesame seeds and chopped green onions if desired.