Tiny creamer potatoes are roasted until crispy and tossed in a spicy Japanese 7 spice called Shichimi Togarashi.
Course Side Dish
Keyword Kewpie Mayo, Potatoes, Togarashi
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
1 1/2lbscreamer potatoescut in half
2Tbsptoasted sesame oil**
1-2tspShichimi Togarashi seasoning
salt*options (see note)
Kewpie mayofor serving
2crispy seaweed sheetsthinly 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.
*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.