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.
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