Recipe (serves 2 as a side):
For the potatoes:
500g Jersey Royal potatoes
Sea salt
1 tbsp sesame oil
1 tbsp sesame seeds
3 tbsp teriyaki sauce

To serve (optional):


Spring onion, finely sliced
Chilli flakes
Chopped coriander

For the miso mayo:

4 tbsp vegan mayo
1 tsp white miso
1 garlic clove, minced

Method:
Preheat your oven to 220ºC.

Wash the potatoes and slice in half lengthways, or into thirds if they are larger.

Bring a pot of water to the boil. Add the potatoes and a generous pinch of salt. Simmer for 10-12 minutes or until the potatoes are fork tender.

Spread the sliced potatoes over a lined baking tray and season with salt. Brush on both sides with sesame oil and roast for 10 minutes. Remove from the oven, turn the potatoes and sprinkle with sesame seeds. Return to the oven for a further 10-15 minutes or until the potatoes are golden with crispy edges. Remove from the oven. While the potatoes are roasting, add the mayo to a small bowl. Add the garlic and miso and whisk together until mostly smooth.

Add the potatoes to a serving dish, drizzle with teriyaki sauce and sprinkle with chilli flakes, coriander, and spring onion, if using. Serve alongside the miso mayo for dipping