Oven-Roasted Umami Potatoes
These oven-roasted umami potatoes are oh-so simple, yet so delicious! One of the most popular recipes on my instagram in recent years for a good reason!
The crispiness of the potatoes combined with the fresh tomatoes, creamy sauce and spinach is a match made in heaven.
The potatoes are seasoned with sea salt, black pepper, and olive oil for flavor. The dish is then combined with sautéed baby spinach and grape tomatoes, and drizzled with a creamy and flavorful dressing made with tahini, nutritional yeast, and umami seasoning sauce. This dish can be served as a main dish or as a side dish for any meal.
Recipe Card – Oven Roasted Umami Potatoes
Oven-Roasted Umami Potatoes
Oven-Roasted Umami Potatoes is a savory and satisfying dish made with baby potatoes and garlic, roasted in the oven until crispy on the outside and tender on the inside.
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Servings: 4 servings
Ingredients
- 1 lb (450 g) baby potatoes
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 pinch sea salt or more, to taste
- ¼ teaspoon ground black pepper
- 7 ounces (200 g) baby spinach
For the dressing:
- 2 tablespoons tahini
- 3 tablespoons nutritional yeast
- 1 teaspoon umami seasoning sauce like Yondu, or sub with miso paste or salt to taste
- 2 tablespoons water
To serve:
- 8.8 ounces (250 g) Grape tomatoes halved
Instructions
- Preheat the oven to 425F/220C.
- Line a baking tray with parchment paper and add the baby potatoes and garlic, then evenly coat with olive oil and add the seasonings.
- Roast for 30 minutes.
- While the potatoes are roasting, mix the dressing ingredients, then set aside.
- Sauté the spinach in a non stick pan over medium heat for just about 2-3 minutes (no need to season it as it’ll be mixed with the other ingredients).
- Mix the potatoes, spinach, and tomatoes in a bowl and drizzle the dressing on top.
- Enjoy by itself or as a side dish.
Tried this recipe?Let me know how it was!