Lemony miso roasted potatoes (oil-free)

Quartered roasted red potatoes piled in a white serving dish

5 from 1 vote

Lemony miso roasted potatoes (oil-free)

You will love how tasty and easy these miso roasted potatoes are, even without using any oil! They make for a perfect side dish that everyone will love.

Prep Time10

Cook Time25

Course: Side Dish

Cuisine: American

Keyword: gluten-free, Low in fat, Vegan

Servings:

Calories: 183kcal

Author: Jessica Laroche

Ingredients

2 lbs red potatoes (about 6) cleaned and with the peel on
2 tbsp white miso paste
1 ½ tbsp lemon juice
1 tsp maple syrup
2 tsp dried parsley or basil or a mix of both
½ tsp garlic powder
½ tsp salt
black pepper to taste

Instructions

Pre-heat the oven at 425°. Line a baking sheet with parchment paper.
In a medium bowl, mix together all the ingredients except for the potatoes. Use a fork to mash up the miso paste and combine it to the lemon juice to get a smooth and uniform batter. Set aside.
Chop the potatoes into about 1-2 inches size pieces.
Combine the potatoes and miso mixture together.
Spread the potatoes on the baking sheet and cook in the oven for 25 minutes (or until cooked through) flipping half way through. Use a spatula when flipping.
Sprinkle with kosher salt and more pepper after cooking if desired. Serve warm.

Notes

Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition