Sesame Mojos with Zesty Miso Dipping Sauce

Directions

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.