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Umami Potaoes

Oven-Roasted Umami Potatoes


  • baby potatoes (aout 400g/14oz)
  • 46 whole garlic cloves
  • 1 tablespoon olive oil
  • 1 generous pinch of sea salt
  • 1/8 teaspoon ground black pepper
  • 200g/7oz fresh baby spinach

For the dressing:

  • 2 tablespoons tahini
  • 3 tablespoons nutritional yeast
  • 12 teaspoons umami seasoning sauce (like Yondu, or sub with miso paste or salt to taste)
  • 23 tablespoons of water (start with 2 and add more if needed)

To serve:

  • Grape tomatoes, halved


  1. Preheat the oven to 425F/220C.
  2. Line a baking tray with parchment paper and add the baby potatoes and garlic, then evenly coat with olive oil and add the seasonings.
  3. Roast for 30 minutes.
  4. While the potatoes are roasting, mix the dressing ingredients, then set aside.
  5. 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).
  6. Mix the potatoes, spinach, and tomatoes in a bowl and drizzle the dressing on top.
  7. Enjoy by itself or as a side dish.