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Roasted shichimi togarashi potatoes.

Shichimi Togarashi Roasted Potatoes

5 from 1 vote
Course: Side Dish
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 235kcal
Author: Kelly
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.
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Ingredients

  • 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

Instructions

  • 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.

Notes

  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.

Nutrition

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