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.
1tbspgrapeseed oil(*can sub with sunflower oil, or other high-smoke point cooking oil)
1lbpotatoes(= approx 3–4 medium potatoes)
1tspsalt or 1½ tsp kosher salt
1tbspshichimi 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
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.