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+ servings
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.
Course Side Dish
Cuisine American
Keyword Kewpie Mayo, Potatoes, Togarashi
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 Servings
Calories 163kcal


  • 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.


  • *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. 


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