Tender pieces of roasted fingerling potatoes scented with fragrant sesame oil, arranged on a bed of chilled stir fry vegetables served with a ginger miso dressing.
Roasted Fingerling Potatoes
1 pound (0.45kg) Fingerling Potatoes, sliced ¼ inch thick
1 tablespoon (15ml) Sesame Oil
1 teaspoon (2g) Salt
½ teaspoon (~1g) Ground White Pepper
Ginger Miso Dressing
1/3 cup (80ml) Rice Wine Vinegar
¼ cup (32g) Ginger, peeled and roughly chopped
½ tablespoon (2g) Garlic, chopped
1 teaspoon (5g) Honey
3 tablespoons (45g) Miso (preferably yellow or white)
1 teaspoon (5ml) Sesame Oil
½ teaspoon (~1g) Salt
¼ cup (32g) Carrots, peeled and roughly chopped
½ cup (120ml) Peanut Oil (Vegetable oil can be subbed)
1 tablespoon Sesame Seeds
1-1/2 tablespoons Peanut Oil (Vegetable Oil can be subbed)
6 cups (180g) Bok Choy, washed, cut into quarters
1 cup (140g) Fresh Carrots, peeled and sliced thin
½ cup (65g) Red Bell Peppers, cut into ¼ inch strips
8 ounces (227g) Canned Sliced Water Chestnuts, drained
½ cup (50g) Green Onions, sliced
1/3 cup (80ml) Prepared Ginger Miso Dressing (recipe above)
1 tablespoon Black Sesame Seeds (Optional)
Prep Time: 25min | Cook Time: 20min
Preheat the oven to 400 F (204 C)
To roast the potatoes, cut the potatoes and drizzle with sesame oil and toss. Season the potatoes with the salt and white pepper then toss again to combine. Place the potatoes on a baking sheet lined with aluminum foil. Roast the potatoes for 18-22 minutes or until they are golden and crispy. Allow the potatoes to cool until ready to use.
To make the dressing, combine the ingredients for the dressing in a blender except the peanut oil and sesame seeds. Run the blender until everything is smooth, with the blender running slowly drizzle in the peanut oil until the dressing is well combined. Pour the dressing into a container and stir in the sesame seeds. The dressing can be made up to 2-3 days in advance.
To make the stir fry vegetables, heat a large frying pan or a wok over high heat. Add the oil, once its slightly smoking, add the bok choy, and carrots. Cook over high heat for 1-2 minutes. Add the bell peppers and continue to cook for 30 seconds. Immediately transfer the vegetables to a baking sheet or large platter this will help cool the vegetables down quickly, so they retain their color. Once the vegetables are cool, arrange them on serving plates along with the potatoes.
Sprinkle the salads with the green onions and the black sesame seeds (if using) and serve with the ginger miso dressing.
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