• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Culinary Cool

Cooking Up Something Delicious

  • Home
  • Start Here!
  • Recipes
  • Bucket List
  • Contact
Home » Sides » Roasted Togarashi Potatoes

Roasted Togarashi Potatoes

Published on February 4, 2022 by Nicole Last Modified on February 4, 2022 / 14 Comments

Pin
Share
Tweet
Roasted Togarashi Potatoes

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!

Bowl of roasted Togarashi potatoes. Small bowl of Kewpie mayo in front of bowl of potatoes.

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
  • ginger
  • 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.

Bowl of roasted Togarashi potatoes topped with sriracha, green onions and strips of crispy seaweed.

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.

Close up shot of bowl of roasted Togarashi potatoes.

Tips for Making Roasted Togarashi Potatoes

  1. Use a high heat to roast your potatoes. I generally use 425°F-450°F.
  2. Do not line your baking sheet. Roast the potatoes cut side down directly on the baking sheet for maximum crispiness.
  3. Creamer potatoes cook quickly, so watch them carefully if you’ve never coated them before.
  4. 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.
  5. Drizzle with sriracha if you like things on the spicy side.
  6. Definitely serve with Kewpie Mayo! Either drizzle it overtop or serve in a small bowl for dunking.
  7. 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
Bowl of roasted Togarashi potatoes topped with sriracha, green onions and strips of crispy seaweed.

Roasted Togarashi Potatoes

Tiny creamer potatoes are roasted until crispy and tossed in a spicy Japanese 7 spice called Shichimi Togarashi.
5 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Kewpie Mayo, Potatoes, Togarashi
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 Servings
Calories: 163kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 163kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 500mg | Fiber: 3g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 1mg

Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator

Notes

  • *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. 
Did you make this recipe?Mention @culinarycool or tag #culinarycool!
Pin
Share
Tweet

Filed Under: Sides

Previous Post: « Cacio e Pepe Popcorn
Next Post: Orange Creamsicle French Soda »

Reader Interactions

Comments

  1. Petro

    February 8, 2022 at 8:08 am

    5 stars
    Looks incredible, these potatoes are simply cooked to perfection! I’ll be trying them for the weekend, I hope my family will be just as impressed as myself!

    Reply
  2. HEATHER PERINE

    February 8, 2022 at 5:36 pm

    5 stars
    Love creamer potatoes…and this is a such a fun unique way to serve them. The seasoning sounds amazing! Can’t wait to try!

    Reply
  3. Vanessa

    February 8, 2022 at 5:56 pm

    5 stars
    OMG – these roasted potatoes are next level! They are so hard to share!

    Reply
  4. Beth

    February 8, 2022 at 6:40 pm

    5 stars
    I have had a container of shichimi togarashi in my pantry for some time, and am so happy to have such a tasty-looking use for it. This is a brilliant idea that is going to be incredibly popular at my house and I already have everything to make it, including the Kewpie mayo!!

    Reply
  5. nancy

    February 8, 2022 at 7:51 pm

    5 stars
    what does togarashi does not work with? I love it with these crispy potatoes

    Reply
  6. Bernice

    February 8, 2022 at 9:20 pm

    5 stars
    If I ever get to Regina, you HAVE to bring me to this restaurant.! Until then I must try this recipe and hopefully a few others you are inspired to share from the menu!

    Reply
    • mmNicole

      February 10, 2022 at 11:05 am

      YES! This will be our first stop!

      Reply
  7. Megan

    February 9, 2022 at 4:01 am

    5 stars
    This look insanely good! I am going to try later this week with cauliflower. Fingers crossed it works out. Thanks for an amazing recipe.

    Reply
  8. Colleen

    February 9, 2022 at 12:38 pm

    5 stars
    Luckily there is an Asian market near me where I can get some togarashi because I need these potatoes asap. I know they’ll be amazing and I can’t wait to make them. Thanks for sharing!

    Reply
  9. Marie

    February 11, 2022 at 5:28 am

    5 stars
    These potatoes are absolutely irresistible! Perfectly crunchy and so flavorful, thanks to togarashi. The kewpie mayo topping is a must!!

    Reply
  10. Liz

    February 11, 2022 at 11:26 am

    5 stars
    Roasted potatoes is a common side dish at our dinner meals. So easy to make! The seasonings you mentioned sound delicious! Excited to give this recipe a try!

    Reply
  11. Leslie

    February 12, 2022 at 9:01 am

    5 stars
    WOW…this is the potato recipe of all potato recipes! This has flavor, texture, and is so delicious! A must try!!

    Reply
  12. Jenny

    February 13, 2022 at 1:58 pm

    5 stars
    This potato recipe is a showstopper. We cook a lot of potatoes and needed a change from my usual roast. This recipe is unique and so flavorful. I had no idea until I came upon it on your site. BTW you have many great recipes, I will be visiting again!

    Reply
  13. Silvia

    February 13, 2022 at 10:20 pm

    5 stars
    What a great recipe, the spices were something new for us. We enjoyed every single one of them.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

meetnicole

I'm Nicole, a cookbook addict, cooking school instructor, travel junkie, and lover of all things sweet.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Email Newsletter

Sign up to receive email updates and to hear what's going on with Culinary Cool!

Popular Recipes

Stack of four thick slices of banana bread on a white plate. Plate is sitting on a pink napkin.

Spelt Banana Bread

Baked Apple Fritter Monkey bread on a white cake stand with vanilla been glaze drizzled on top.

Apple Fritter Monkey Bread

cinnamon roll covered with cream cheese icing sitting on a round plate. In the background the remaining 9 cinnamon buns sit on a cutting board.

Slow Cooker Cinnamon Rolls

Poppy seed roll, cut into several slices

Ukrainian Poppy Seed Roll

twelve muffins inside a muffin tin with glass of orange juice in the background

Turkey Bacon Breakfast Muffins

muffin tin with 12 muffins sitting in the cups

Morning Glory Bran Muffins

Certified Yummly Recipes on Yummly.com my foodgawker gallery

Archives

Categories

Footer

Let’s get Social

  • Facebook
  • Instagram
  • Twitter

About Me

mmWelcome to my kitchen!

I'm Nicole, a cookbook obsessed food photographer and blogger.
I believe there's a chef in every one of us, and my goal is to create approachable recipes that anyone can make.

Read more about Nicole...

Copyright © 2023 Culinary Cool