Roasted potatoes make for an easy and delicious side-dish. This recipe for Roasted Togarashi Potatoes takes it to a whole new level. They’re both crispy and creamy, and topped with spicy Togarashi seasoning, sriracha, green onions and Kewpie mayo!
One of my new favourite restaurants in down is a Korean and Japanese ramen restaurant called Dojo Ramen, Their vegetarian ramen and bulgogi steam buns make my heart sing. I’ve been a few times with friends who always want to share, but I want everything to myself. Especially those steam buns – my goodness! But their roasted baby potatoes are a thing of magic. They’re simple, but so full of flavour and spice, and I dread having to share them. You get a small bowl of perfectly roasted potatoes hidden beneath a generous sprinkling of cilantro, green onions and slivered crispy seaweed. Underneath, the potatoes are drizzled with a spicy red sauce, which I have interpreted as sriracha, and mayo. Being a lover of all things potato, I instantly went head over heals for these. And as much as I would love to dine out all the time, it’s way cheaper to eat at home, so I had to recreate these potatoes for myself.
What is Shichimi Togarashi?
Shichimi Togarashi is a Japanese spice blend, sometimes referred to as Japanese 7 Spice. It’s made with:
- hot red chili flakes
- black and white sesame seeds
- poppy seeds
- dried orange zest
- roasted seaweed.
It tends to be heavy on the chili flakes, making it spicy, but it’s also toasty and a touch citrusy. A little goes a long way! You should be able to find it at most well stocked grocery stores, and definitely online ( I recommend Silk Road Spices). You can even make your own blend. If you’ve never used this seasoning before, I would recommend to start with a small amount, and work your way up to a spice level you can tolerate. I quite enjoy spicy things, and 2 tsp of Togarashi was good for me. Keeping in mind that these potatoes are also topped with a drizzle of sriracha if you like a little extra spiciness, too.
Let’s Talk Ingredients
- Creamer Potatoes: These tiny, waxy potatoes are great for roasting. They’re uniformly sized, and you don’t need to peel them. Because of their small, uniform size, they roast up quickly and evenly, making them perfect for weeknight meals. One of the things I love most about creamer potatoes is their texture. They’re so incredibly tender and creamy, no matter how you cook them! They generally come pre-washed and you don’t have to peel them. The skin is nice and thin, and they’re meant to be eaten with the skin on.
- Kewpie Mayo: This Japanese mayo is richer and tangier than an American style mayo. One of the key differences is that Kewpie is made with just egg yolks, where American mayo is made with whole eggs. Kewpie also uses a blend of several different vinegars, such as apple cider vinegar, rice vinegar and red wine vinegar, which add to its complexity. It’ s a deeper yellow color and has a distinct tangier taste. You should be able to find a bottle fairly easily at any well stocked grocery store. It will likely be in the International aisle.
- Crispy Seaweed: I can easily find crispy seaweed snacks in the International aisles at my local grocery stores. Seaweed snacks are an edible form of dried algae and are high in vitamins and minerals such as iodine, magnesium and iron, and Vitamins, A, B and E. There are lots of different flavours, but the sea salt variety is what I would recommend if you’re going to use them.
Tips for Making Roasted Togarashi Potatoes
- Use a high heat to roast your potatoes. I generally use 425°F-450°F.
- Do not line your baking sheet. Roast the potatoes cut side down directly on the baking sheet for maximum crispiness.
- Creamer potatoes cook quickly, so watch them carefully if you’ve never coated them before.
- Start with a small amount of Shichimi Togarashi seasoning. A little goes a long way. I like to roast the potatoes with a little seasoning, then add more once they’re done.
- Drizzle with sriracha if you like things on the spicy side.
- Definitely serve with Kewpie Mayo! Either drizzle it overtop or serve in a small bowl for dunking.
- You can even use this recipe to make Togarashi fries. Instead of using creamer potatoes, use russet potatoes (fingerlings would be fun, too) and cut them into wedges. Follow the steps in this post, 4 tips for the Best Baked Fries for some pointers.
Looking for more Sides?
- Donair Garlic Fingers
- Roasted Brussels Sprouts with Lemon Tahini Sauce
- Maple Curry Glazed Carrots
- Sweet and Spicy Snap Peas
Roasted Togarashi Potatoes
- 1 1/2 lbs creamer potatoes cut in half
- 2 Tbsp toasted sesame oil**
- 1-2 tsp Shichimi Togarashi seasoning
- 2 green onions sliced
- salt* options (see note)
- Sriracha for serving
- Kewpie mayo for serving
- 2 crispy seaweed sheets thinly sliced, for serving
- Preheat oven to 425°F
- Place the cut potatoes on a baking sheet and toss with sesame oil. Toss with 1 tsp of Shichimi Togarashi seasoning. If your seasoning mix does not have salt as an ingredient, lightly salt the potatoes right now as well. Place potatoes cut-side down ensuring not to crowd the pan.
- Roast potatoes for 15-20 minutes, or until fork tender and golden brown.
- Remove from the oven and toss with 1 tsp of Togarashi seasoning, if desired.
- Serve warm with a drizzle of sriracha, Kewpie mayo, green onions and sliced crispy seaweed.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
- *Check the ingredients list of your Togarashi seasoning. Mine includes salt, so I don't salt the potatoes. If your seasoning mix does not include salt, be sure to add some during the roasting process.
- **If you don't have sesame oil, you can use canola or vegetable oil instead. Olive oil would also work, but I would lean more towards a neutral flavoured oil if you can't use sesame oil.