Looking for the perfect side dish that’s bursting with flavour? These Yuzu Kosho Mayo Roasted Potatoes are here to impress! The combination of tangy yuzu juice, spicy yuzu kosho and luscious Kewpie mayo transforms simple roasted potatoes into a mouth-watering side that’s full of flavour.
Get ready for some creamy, spicy, tangy, absolutely indulgent roasted potatoes. The secret ingredient to making these addictive potatoes is the Kewpie mayo.
Not sure how you feel about that?
Well, we know mayo is a mix of oil, eggs and acid, right? And once heated, the mayo starts to melt and releases those oils and flavours, which cover the potatoes as they roast. This makes them cook up nice and tender, and infuses them with flavour the whole way through, not only on the surface.
Potatoes can handle a lot of heat and tang, and the creamy flavour is intensified with bold and spicy red yuzu kosho and bright and tart yuzu juice, making these Yuzu Kosho Mayo Roasted Potatoes your new favourite potato side dish for almost any protein.
In this Post
Why you’ll Love this Yuzu Kosho Mayo Roasted Potatoes Recipe
- Japanese Twist. Infusing traditional roasted potatoes with Japanese flavours offers a delightful twist on a classic comfort food.
- Cooked to Perfection. Roasting the potatoes while slathered in the mayo mixture means you end up with the most tender and fluffy potatoes. And if you want that extra crispy exterior, it just takes a few more moments under the grill or broiler!
- Easy to make. Just mix parboiled potatoes through the Kewpie mayo mixture and let the oven handle the heavy lifting.
- Versatile side dish. Serve these Yuzu Kosho Mayo Roasted Potatoes as a side to seafood or chicken, a wafu-style Japanese salad, or even as a snack, with extra Kewpie mayo and yuzu kosho to dip into!
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What is Yuzu Kosho?
Yuzu kosho is a fermented, Japanese condiment made from fresh yuzu zest, chilli peppers and salt. This paste is known for its intense, citrusy spiciness, and a little often goes a long way. Originating from the Kyushu region of Japan, yuzu kosho is a staple in Japanese cuisine, often used to enhance grilled meats, seafood and vegetables.
The unique flavour of yuzu kosho comes from the yuzu fruit, a citrus fruit with rough, bumpy skin native to East Asia. Yuzu kosho can be found in both red and green varieties; the green type, made with green chillies and often with green yuzu zest, is spicier, fresher and more tart, whereas the red variety, made with red chillies and ripe, yellow yuzu zest, has a more citrusy, aromatic flavour.
In Japan, you’ll often find the spicy paste at yakitori stands and served with some types of sashimi. It’s also used to flavour both ramen broths and miso soups. At home, you can mix it with some olive oil to make a marinade or dressing sauce for fish or grilled meat, add a little to your stir fries for a spicy kick, or make these Yuzu Kosho Mayo Roasted Potatoes.
You can buy yuzu kosho in most Asian supermarkets, or look for it online. The spiciness and saltiness will vary between the red and green varieties and across brands, so start with a little and taste to adjust.
Yuzu Kosho Mayo Roasted Potatoes Recipe Ingredients
Here’s what you’ll need to make this delightfully tangy and spicy recipe:
- Potatoes. The star of the dish! You can’t have roast potatoes without potatoes! I used King Edward potatoes, but feel free to use your favourite roasting potato, which are usually any of the floury varieties.
- Kewpie Mayo. Japanese Kewpie mayonnaise is richer and creamier than regular mayo, making these roasted potatoes truly indulgent. You can substitute with your favourite, whole-egg mayo, but I don’t recommend using a light mayo, which has a different consistency and turns more into a soupy mess rather than baking into the potatoes as it heats and melts.
- Yuzu Kosho. Can’t have spicy roasted potatoes without a hot sauce, and this fermented Japanese spice paste brings a complex spicy, citrusy and bold flavour to the side dish.
- Yuzu Juice. Yuzu juice adds a bright, tangy note that perfectly balances the richness of the mayo. If you can get your hands on the fresh fruit to juice, I’m jealous and you should totally do that! If you can’t, bottled yuzu juice is sold in most Asian supermarkets. If you can’t find bottled yuzu juice either, a mix of lemon and lime is a close (but not perfect) substitute.
- Garlic. You can totally skip the garlic, but it does complement potatoes and citrus very well.
- Soy Sauce. Provides a savory, umami boost to balance the overall taste.
Find the exact quantities in the recipe card below.
How to Make this Yuzu Kosho Mayo Roasted Potatoes Recipe
These potatoes make a great side dish to any protein, including this Citrus Salmon with Green Olive Gremolata. Or mix up a double batch of the yuzu kosho mayo and serve it as a dipping sauce!
Here’s the quick rundown on how to make the recipe:
- Prepare the potatoes. Wash and dry the potatoes, removing any eyes if necessary. Cut small potatoes in half, and bigger potatoes in quarters, and parboil the potatoes for 5-8 minutes, or until just fork tender.
- Make the Mayo Sauce. In a mixing bowl combine the Kewpie mayo, red yuzu kosho, yuzu juice, minced garlic and soy sauce. Mix until well blended and smooth.
- Coat the potatoes. Pour the parboiled potatoes into the mayo mixture and toss to ensue 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. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown, tender on the inside and cooked through. If you want some extra crispiness, pop them under the grill (broiler) for a couple of minutes, but watch them closely as they will go from crispy to burnt in seconds.
- Serve!
How to Serve these Yuzu Kosho Mayo Roasted Potatoes
These roasted potatoes are incredibly versatile and can be served in a variety of ways:
- As a side dish. Serve these potatoes alongside fish, grilled chicken or steak for a complete and satisfying meal. The bold flavours of the yuzu kosho mayo will pair well with any protein.
- With a Salad. Pair these potatoes with a wafu-style salad for a Japanese fusion dinner!
- As a snack. Enjoy these roasted potatoes as a snack or appetizer. They’re delicious on their own, or double the mayo and serve the rest as a sipping sauce.
- At a picnic or BBQ. These Yuzu Kosho Mayo Roasted Potatoes make a moreish, addictive, spicy addition to any gathering!
Love a satisfying side? Try these recipes too:
Or explore all our sides and appetisers.
Have you made these Yuzu Kosho Mayo Roasted Potatoes yet? Did you use green or red yuzu kosho? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!
Recipe
Roasted Yuzu Kosho Mayo Potatoes
Ingredients
- 10 floury baby potatoes, like King Edwards or Maris Piper
- 4 tablespoon Kewpie mayo
- 1-2 teaspoons yuzu kosho
- 2 teaspoons yuzu juice
- 1 small garlic clove, minced
- ½ teaspoon soy sauce
Instructions
- 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.10 floury baby potatoes
- 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.4 tablespoon Kewpie mayo, 1-2 teaspoons yuzu kosho, 2 teaspoons yuzu juice, 1 small garlic clove, ½ teaspoon soy sauce
- 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!
