This easy spicy umami roasted potatoes recipe is the perfect side dish to warm you up on a cold night. It’s comes together quickly with a three-pound bag of mini potatoes and essential pantry ingredients and offers the perfect flavors and textures next to grilled chicken, steak or even miso glazed salmon.

Be sure to bookmark the page and check out the rest of our mouth-watering recipe archives. And if you love exciting flavors, check out our healthy pickled veggie relish recipe and spicy dill pickle hot sauce recipe.

We love that this one can be made with traditional Tamari or with the brand’s no-soy version. Either way, it’s dairy-free, gluten-free and loaded with mouth-watering, perfectly balanced umami flavors.

Ingredients

3 pounds baby Yukon Gold potatoes (cut in halves or quarters, depending on the size)
4 tbsp extra virgin olive oil
4 whole garlic cloves (grated or finely chopped, and definitely do not use the jarred stuff)
3 tbsp San-J Tamari or the no-soy version
3 tbsp brown sugar
2 tbsp chili oil or chili crisp oil
3 whole green onions (finely chopped)

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place potatoes on parchment, drizzle with oil, toss to coat and roast for about 15 minutes. Flip potatoes and roast for another 10 minutes or until fork tender. Check a few times—every oven is a little different.
Combine garlic, Tamari, brown sugar and chili sauce in a separate bowl and whisk together. Add the hot potatoes and toss to coat (bowl should be large and heat-safe).
Stir in the green onions right before you’re ready to serve and then plate while hot.

Gear you’ll need

A large heat-safe mixing bowl (we used our stainless steel mixing bowls for this one)
A roasting pan or something to stick your potatoes in the oven with