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Japanese Potato Side 2

Serves 4 to 6 Side vegetarian, Sides

Japanese Potato Side 2

Japanese Potato Side 2 is a beloved staple in home kitchens across Japan, particularly during family gatherings or as part of a cozy weeknight meal. This dish captures the essence of Japanese home cooking, where the art of seasoning by hand and a generous use of fat are deeply ingrained practices. Unlike more formal dishes, it embodies the casual, yet thoughtful, approach of a family table.

The dish should be a perfect balance of tender and crispy textures, with the paprika lending a subtle warmth that complements the earthy potatoes. The seasoning—fine sea salt and black pepper—is adjusted to taste, ensuring each bite resonates with comforting familiarity. This is a dish meant for sharing, where each scoop invites another, echoing the communal spirit of everyday Japanese dining.

Ingredients

  • 1 kgpotatoes
  • 80 mloil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Peel 1 kg of potatoes and cut them into even-sized cubes, about 2 cm each. This ensures they cook uniformly and absorb flavors evenly.
  2. In a large frying pan, heat 80 ml of oil over medium heat. The generous use of oil helps the potatoes cook evenly and develop a nice, golden crust.
  3. Add the potato cubes to the pan, spreading them out in a single layer. Stir occasionally to coat them with oil and cook until they start to turn golden brown on the edges, about 5-7 minutes.
  4. Sprinkle 1 tsp of paprika over the potatoes, stirring well to ensure each piece is coated. The paprika adds a subtle warmth and color to the dish.
  5. Continue cooking the potatoes, stirring occasionally, until they are tender and easily pierced with a fork, about 10-15 minutes. The texture should be soft inside with a slightly crisp exterior.
  6. Season the potatoes with fine sea salt and black pepper to taste. Taste a piece to ensure the seasoning is balanced and adjust as needed.
  7. Serve the potatoes warm, allowing the flavors to meld together. This dish is perfect for sharing at the table, embodying the spirit of Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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