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!
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 1: Add chopped potatoes, salt, and shichimi togarashi to a bowl.
Step 2: Mix well to coat each piece and spread out on a baking sheet.
Step 3: Bake for 20–25 minutes at 400 °F.
How to Serve
More Japanese Recipes
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Shichimi Togarashi Roasted Potatoes
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.
- 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.