Soy Glazed Fingerling Potatoes with Wasabi Aioli

November 18, 2021

Bring your local, organic potatoes to new heights with a few Japanese ingredients. These crispy potatoes are glazed in soy sauce and lemon juice for a roasted umami flavor. It’s then paired with a light and airy aioli with a bright burst of wasabi! (The aioli technique was adapted from Chef Michael Symon)

Serves: 3-4


Soy-glazed potatoes:

1lb Local Roots organic fingerling potatoes

2 tablespoons soy sauce

2 tablespoons of olive oil

1 tablespoon lemon juice

1 teaspoon sugar


Wasabi aioli:

1 egg yolk

1 ½ tsp wasabi paste

½ cup of vegetable oil 

2 teaspoons of lemon juice

½  teaspoon of MSG

Salt and pepper


Serving Recommendations:

Chopped scallions

Black sesame seeds

Maldon salt


Wasabi Aioli:

  1. In a large bowl, whisk egg yolk, lemon juice, and wasabi paste until smooth.
  2. While whisking, add a few drops of oil. (If your bowl is not flat at the bottom, place a rolled towel or pot holder underneath so you can use your hands to drizzle and whisk)
  3. Continue whisking and slowly stream in the remaining oil until you have a thick consistency. Mix in MSG, salt, and pepper to taste.
  4. Place in a container and refrigerate for 30 minutes.

Soy-Glazed Potatoes:

  1. Pre-heat oven to 400 degrees and prep a large sheet pan with a Silpat or aluminum foil
  2. Clean potatoes and cut in halves.
  3. Whisk together soy sauce, olive oil, lemon juice, and sugar until combined. 
  4. Toss potatoes in marinade and place on pan cut side down. Make sure to let excess marinade drip into the bowl. (You’ll save this for later)
  5. Cook for 15 minutes then flip the potatoes. Spoon more marinade onto the potatoes and cook for 5 minutes.
  6. Turn the oven up to 425 degrees and cook another 5 minutes or until crispy and fork-tender.

Assembly:

  1. Drizzle potatoes with wasabi aioli, scallions, sesame seeds, and salt. Serve with extra aioli for dipping and enjoy family-style!

This recipe was created by Local Roots recipe developer Molly Alexander @veganish.molly.





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