Sesame Mojos With Zesty Miso Dipping Sauce

• For the potatoes:
• 2 pounds red potatoes
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds
• fresh ground pepper
• Dipping sauce:
• 1/4 cup apple cider vinegar
• 1/3 cup olive oil
• 1/3 cup nutritional yeast powder
• 2 tablespoons tahini
• 4 tablespoons miso
• 1 tablespoon minced fresh ginger
• 1 garlic clove
• 2 - 4 tablespoons water

1. Preheat oven to 400u0b0 F. Slice each potato into eight wedges, into four if potatoes are small. Toss with oil, sesame seeds and a few grindings of pepper. Arrange in a single layer on a baking sheet. Roast for 40 - 50 minutes, until they are crisp and brown, turning potatoes over with a spatula once in the middle of baking time.
2. While the potatoes roast, process the remaining ingredients in a food processor or blender until the sauce is silky and thickened. Drizzle in the water, one tablespoon at a time, and process again until the sauce reaches a smooth, gravy-like consistency.

potatoes, red potatoes, olive oil, sesame seeds, fresh ground pepper, dipping sauce, apple cider vinegar, olive oil, nutritional yeast, tahini, miso, fresh ginger, garlic, water

Taken from food52.com/recipes/33274-sesame-mojos-with-zesty-miso-dipping-sauce (may not work)