Miso Caramel Potatoes

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Sweet and savory, these roasted caramel potatoes are packed with yummy umami flavors.

Preheat oven to 425 ̊.
Transfer potatoes to large bowl.
In small bowl, whisk together coconut oil, brown sugar, 6 tbsp warm water, miso paste, syrup, salt, cinnamon and pepper (the mixture will resemble thick caramel). Pour over potatoes and stir to coat. Let sit for 10 minutes.
Stir potatoes, then transfer to parchment paper–lined baking sheet. Arrange cut-side down.
Bake for 20 minutes. Using tongs, flip potatoes. Bake for 10 to 15 minutes or until potatoes are golden brown and caramel has thickened.

2 lbs Washington red potatoes, scrubbed (skins on), each cut into 6 wedges lengthwise

1/2 cup coconut oil, melted

6 tbsp dark brown sugar

3 tbsp white miso paste

3 tbsp butter-flavored syrup

1 tsp kosher salt

3/4 tsp ground cinnamon

1/4 tsp black pepper

For spicy miso caramel potatoes, add drizzle of sriracha or pinch hot pepper flakes to caramel with the miso paste in Step 3.

Substitute butter-flavoured syrup with maple syrup if desired.