Sesame Mojos with Zesty Miso Dipping Sauce

By Charlotte
January 26, 2015
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Serves: 4 - 6

For the potatoes:

  • 2 pounds red potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • fresh ground pepper

Dipping sauce:

  • 1/4 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup nutritional yeast powder
  • 2 tablespoons tahini
  • 4 tablespoons miso
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove
  • 2 - 4 tablespoons water
  1. Preheat oven to 400º F. Slice each potato into eight wedges, into four if potatoes are small. Toss with oil, sesame seeds and a few grindings of pepper. Arrange in a single layer on a baking sheet. Roast for 40 – 50 minutes, until they are crisp and brown, turning potatoes over with a spatula once in the middle of baking time.
  2. While the potatoes roast, process the remaining ingredients in a food processor or blender until the sauce is silky and thickened. Drizzle in the water, one tablespoon at a time, and process again until the sauce reaches a smooth, gravy-like consistency.

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