Description
These Maple Miso Glazed Breakfast Potatoes offer a delightful combination of sweet, savory, and tangy flavors. Crispy roasted potatoes are paired with a refreshing Lemon Thyme Yogurt Drizzle for a unique breakfast side dish.
Ingredients
Scale
- 600g (1.3lb) Baby Potatoes: halved or cubed
- 2 Tbsp (30ml) Olive Oil (for potatoes)
- 1 Tbsp (15ml) Maple Syrup: 100% pure
- 1 tsp (5ml) White Miso Paste
- 1 tsp (5ml) Smoked Paprika
- ½ tsp (2.5ml) Garlic Powder
- ½ tsp (2.5ml) Salt, plus to taste
- ¼ tsp (1.25ml) Black Pepper
- 150g (5.3oz) Greek Yogurt: plain
- 1 Tbsp (15ml) Olive Oil (for yogurt)
- 1 tsp (5ml) Lemon Juice: fresh
- 1 Lemon: zest
- 1 tsp (5ml) Fresh Thyme: chopped
- Pinch of Salt (for yogurt)
- 1 tsp (5ml) Thyme Leaves (for garnish)
- Pinch of Smoked Paprika (for garnish)
Instructions
- Preheat & Prep: Preheat oven to 220°C (425°F), line a baking sheet with parchment paper.
- Coat Potatoes: Toss potatoes with olive oil, maple syrup, miso paste, paprika, garlic powder, salt, and pepper.
- Roast to Perfection: Spread potatoes on baking sheet and roast for 25-30 minutes, flipping halfway.
- Make Yogurt Drizzle: Whisk together yogurt, olive oil, lemon juice, zest, thyme, and salt. Refrigerate.
- Toast Thyme: Toast thyme leaves in a dry skillet until fragrant.
- Assemble & Garnish: Drizzle potatoes with yogurt, sprinkle with toasted thyme and paprika.
Notes
For best results, use high-quality ingredients and avoid overcrowding the baking sheet. Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg