Easy Spicy Umami Roasted Potatoes Recipe

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This easy-to-make side dish features pro-chef level flavors and textures that are perfect any night of the week.

Course Brunch, dinner, lunch, Side Dish

Cuisine American, Bakery, Japanese

Keyword dairy-free, gluten-free, japanese, potatoes, savory, side dish, spicy, umami

Prep Time 5

Cook Time 25

Servings 6

Cost $5

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.

Notes

This recipe was originally featured on the San-J Tamari website, though we tweaked it a bit when we tried it. It's pretty close to the original, but we realized we'd need a bit more sauce to make the ratios right.