Shichimi Togarashi Spiced Roasted Potatoes - Earth to Veg
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Shichimi Togarashi Spiced Roasted Potatoes

Shichimi tōgarashi (七味唐辛子) is a blend of seven or more spices popular in Japanese cooking. It’s quickly become one of my favourite spice discoveries and I’m constantly experimenting with adding it to different recipes, which is how these Shichimi Togarashi Seasoned Potatoes were born!

shichimi togarashi roasted potatoes

Where to Find Shichimi Togarashi

I get my shichimi togarashi blend from Silk Road Spice Merchant which delivers to Canada and the US. Don’t buy too much at once, because the flavour only keeps for half a year at best. Although I have to say, my 80g bag is disappearing rapidly.

I’m also planning to do a whole bunch of recipe posts highlighting this ingredient for those of you trying to find ways to use it. Keep an eye out for more vegan shichimi togarashi recipes in the coming months!

For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.

Step-By-Step Process

Salt and shichimi togarashi sprinkled over chopped potatoes.

Step 1: Add chopped potatoes, salt, and shichimi togarashi to a bowl.

Shichimi-coated potato pieces on a parchment baking sheet.

Step 2: Mix well to coat each piece and spread out on a baking sheet.

Roasted shichimi togarashi potatoes.

Step 3: Bake for 20–25 minutes at 400 °F.

How to Serve

Enjoy these shichimi togarashi potatoes as a side for Pan-Fried Tofu, Lentil Miso Soup, Hiyayakko, or any other main course. Also great as a snack on their own.

More Japanese Recipes

Recipe Card

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Roasted shichimi togarashi potatoes.

Shichimi Togarashi Roasted Potatoes

5 from 1 vote
Author: Kelly
Course: Side Dish
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 235kcal
Cost: $0.52
This roasted potato side dish pairs well with any meal and is an easy way to incorporate shichimi togarashi’s savoury, spicy flavour into everyday cooking.
Print Recipe

Use Imperial/Metric buttons below to toggle between volume vs weight measurements. I recommend weighing out your ingredients for best results.


  • 1 tbsp grapeseed oil *can sub with sunflower oil, or other high-smoke point cooking oil
  • 1 lb potatoes = approx 3–4 medium potatoes
  • 1 tsp salt or 1½ tsp kosher salt
  • 1 tbsp shichimi togarashi


  • Wash and scrub the potatoes (peeling is optional). Cut into 1 to 1½-inch pieces.
  • Add potato pieces into a bowl, followed by salt, shichimi togarashi, and oil. Toss to coat evenly.
  • Roast at 400 °F for 20–25 minutes or until lightly browned.


  1. I use an oven thermometer to verify the baking temperatures in my recipes. Many ovens tend to run cooler than their stated temperature, so the roasting time stated is just a guideline and you should use your own judgment towards the end of roasting to get the potatoes to a colour you like.


Calories: 235kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 1217mg | Potassium: 1005mg | Fiber: 6g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg
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