Roasted Fingerling Potatoes with Shishitos

Roasted fingerling potatoes with togarashi spice and charred shishito peppers are a tasty way to change up boring side dishes. This Asian-spiced potato dish will be a new family favorite.

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Roasted Fingerling Potatoes

Shishito peppers and potatoes are probably not a common combination. Potatoes are delicious, but they can be a bit boring sometimes. I like to season them heavily, whether it is just salt and pepper or a spice blend like this one; because on their own, they don’t have much flavor.

The shishito peppers became part of this dish because they are incredibly good when they have a little char on them. Although it might seem an unusual pairing, I knew that they would go well with the fingerlings.

Togarashi Potatoes with shishito peppers

What are shishito peppers? They are small, mild Asian peppers. Roughly one in ten has any heat, so the majority of them are sweet. Not sweet like sugar, but sweet as in a bell pepper. The skin is thin, making them perfect for charring.

I brought home a case of beautiful fingerlings from a farm I visited in Idaho and wanted to do something special with them. Asian potatoes came to mind and after a trip to the market, I came home with shishito peppers and put the two together. 

I knew that I didn’t want the usual Asian flavors, so I had to peruse my spices and come up with something – then I spotted that little tin hidden in the back. I purchased this spice blend a few months back and had forgotten it was in there.

Now was it’s time to shine. Togarashi shichimi, shishito peppers and gorgeous fingerling potatoes – things were getting exciting in the kitchen.

Potatoes and Peppers

Peppers and potatoes go together, think of breakfast potatoes with peppers and onions – just swap out the bell peppers for shishitos and change the seasonings. Use this recipe as a jumping off point for other tasty combinations. Swap out different kinds of peppers, change up the spices, etc to make your own unique combination.

Roasted baby purple potatoes are beautiful with red and white potatoes. Adding in green shishito peppers for additional color makes this delicious side dish a real show stopper. If you can’t find the purple potatoes, using a mixture of white, yellow and red is still pretty with green peppers. Use whatever you can find and try to have multiple colors if possible.

If you love peppers, this is a beautiful cookbook that I think you’ll enjoy. It is informative and really interesting!

What do I need to make these roasted fingerling potatoes?

You don’t need any special equipment to make these roasted potatoes, but you do need the spice blend. I’ve included a recipe for a similar blend in the notes of the recipe for those that are up for making their own. If you prefer to buy a tin instead of making it (like I did), the link below is the same one I bought.

• Shichimi togarashi – this is the exact spice blend that I used. It is medium heat, and has dried orange peel in it. I love this stuff!

• Chef’s knife – a good, sturdy knife for slicing potatoes

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What can I serve with these Roasted Fingerling Potatoes?

• Thai Turkey Meatballs with Peanut Sauce

• Grilled Ginger Miso Eggplant

• Sautéed Broccolini with Citrus

• Ginger Cupcakes with Lemon Buttercream

Roasted Fingerling Potatoes with Shishito Peppers

Cheryl Bennett

Roasted fingerling potatoes with Asian spices and charred shishito peppers makes a delicious and beautiful side dish.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine Asian

Servings 6

Calories 192 kcal

Ingredients

  

1x2x3x

• 2 lbs. fingerling potatoes
• 4 oz. shishito peppers
• 1 tablespoon canola oil
• 3 tablespoons shichimi togarashi
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons freshly grated ginger
• salt & pepper to taste

Instructions

 

• Preheat oven to 400°F. Wash potatoes and slice in half lengthwise. In a medium bowl, toss potatoes with canola, togarashi, shishito peppers and a pinch of salt and pepper.
• Lay potatoes on a parchment-lined sheet pan and roast until easily pierced with a knife (30 minutes)
• Melt butter and add grated ginger to the butter. Let it sit to infuse the butter while the potatoes are roasting.
• When potatoes are done, remove from oven and let cool enough to handle. Toss in the ginger butter and serve warm.

Notes

To make shichimi togarashi:
1 tablespoon black peppercorns
1 tablespoon dried orange peel
1 tablespoon ground red chile pepper
1 teaspoon flaked nori
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds
2 teaspoons minced garlic
Grind together to a coarse consistency, not too finely.

Nutrition

Serving: 1gCalories: 192kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 10mgSodium: 56mgFiber: 3gSugar: 2g

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