Wash and dry the potatoes, leaving them unpeeled but removing any eyes if necessary. Cut the baby potatoes in half, or if using bigger potatoes, in quarters.

Place the potatoes in a large saucepan and just cover with cold water. Bring to a boil over high heat and cook for 5-8 minutes, or until the potatoes are just fork tender.

Drain the potatoes in a colander and give them a good shake to rough up the outer edges, and let them steam dry while you make the mayo sauce. Preheat the oven to 210C.

In a large mixing bowl add the Kewpie mayo, yuzu kosho, yuzu juice, garlic and soy sauce. Mix until well combined and smooth. Taste and adjust if needed, extra yuzu kosho for spice, yuzu juice for acidity and soy sauce – sparingly – for salt.

Add the potatoes to the mayo mixture and toss to ensure each piece is evenly coated. Spread the potatoes out into a single layer on a baking sheet. Using a pastry brush, gather the mayo remnants out of the bowl and dollop on the potatoes – don’t waste any!

Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown, tender on the inside and cooked through. For extra crispiness, pop the potatoes under the grill (broiler) for a couple of minutes, but watch them closely as they will go from crispy to burnt in seconds.

Serve!