Miso Lemon Smashed Potatoes

Makes 4 servings

This is one hot potato you’re not going to want to let go of. This Miso Lemon Smashed Potato recipe features soft baby potatoes, pressed and baked until they achieve a crispy exterior. An added burst of flavor from the vinaigrette featuring Wesson Canola Oil, the vibrant combination of the zing of lemon, the umami richness of miso, and the tang of vinegar. Garnish these potatoes with freshly chopped chives and toasted sesame seeds for added aroma and crunch, and you’ve got yourself a crowd-pleasing appetizer. You might want to make a second batch, just in case.

CONTAINS:

Sesame seeds

Ingredients

Pressed Potatoes

Small new potatoes 2 lbs.

Salt 1/2 tsp.

Wesson Canola Oil 2 tbsp.

Toasted sesame seeds 1 tbsp.

Chopped Chives 1 tbsp.

Lemon Miso Vinaigrette

White miso paste 3 tbsp.

Granulated sugar 2 tbsp.

Rice wine vinegar 2 tbsp.

Salt 1/2 tsp.

Lemon, zest and juice 1 each.

Wesson Canola Oil 1/3 cup.

Method

Pressed Potatoes

Pre-heat oven to 425°F.

In a large pot, bring potatoes to a boil in salted water; simmer for 20 to 25 minutes or until fork tender. Drain and cool for about 15 minutes. Toss potatoes in Wesson Canola Oil; and place on a parchment paper-lined baking sheet.

Using a sturdy mug, gently press each potato until 1/2- inch thick or less. Bake for 15 minutes or until golden brown and crispy.

Lemon Miso Vinaigrette

Meanwhile, in small bowl, whisk together miso paste, sugar, vinegar, salt, lemon zest and juice. Add Wesson Canola Oil in a steady stream while whisking.