Roasted Fingerling Potatoes with Shishito Peppers
Roasted fingerling potatoes with Asian spices and charred shishito peppers makes a delicious and beautiful side dish.
Servings: 6
Calories: 192kcal
Ingredients
- 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.
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: 1g | Calories: 192kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 56mg | Fiber: 3g | Sugar: 2g