Line a sheet pan with heavy-duty foil or parchment paper and preheat the oven to 400 degrees Fahrenheit.

Coat: In a large mixing bowl, combine miso, honey, soy sauce, lime juice, red pepper sauce, ginger, and oils; whisk to blend well. Divide and reserve half the sauce in a separate bowl. Add potatoes to the remainder in the large bowl; toss to coat. Spread potatoes out on the sheet pan in an even layer.

Bake for 15 minutes. Pour remaining half of sauce over the potatoes, toss to coat, and roast for another 10 minutes until tender when pierced with a fork and glazed all over.

Garnish: Sprinkle with toasted sesame seeds and scallions, if desired. Best served fresh!