Crispy Potato Yaki Recipe

Prep potatoes

Wash and scrub potatoes well. Pat dry. Cut into 1/4-inch thick rounds or 1/4-inch planks then into bite-sized matchsticks or batons roughly 2 inches long so they crisp evenly.

Par-cook (optional but recommended)

Bring a medium pot of salted water to a boil. Add potato pieces and simmer for 3–4 minutes until just tender but not falling apart. Drain thoroughly and spread on a clean kitchen towel or baking sheet to dry for 5–10 minutes; removing surface moisture helps achieve crispiness.

Crisp potatoes

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tablespoons neutral oil and let it heat until shimmering but not smoking. Add potatoes in a single layer (work in batches if needed) and press lightly. Cook undisturbed for 4–6 minutes until the underside is deep golden brown, then flip and cook another 3–5 minutes until evenly browned and crisp. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper while hot. Transfer to a wire rack or paper towel-lined plate to drain briefly.

Whisk together 2 teaspoons sherry vinegar, 1 teaspoon light soy sauce, 1/2 teaspoon granulated sugar, and 1 teaspoon neutral oil in a small bowl until the sugar dissolves. Taste and adjust acidity or saltiness as desired. Keep at room temperature.

When potatoes are hot and just off the skillet, toss them gently with the dressing (use a small spoonful at a time) so they get a light glossy coating without becoming soggy.

In a small bowl combine 1/4 cup Kewpie mayonnaise, 1/2 teaspoon sriracha or a pinch of togarashi-infused oil (optional) and 1/2 teaspoon lemon juice. Stir until smooth. Transfer to a squeeze bottle or small piping bag for easier drizzling.

Arrange the dressed crispy potatoes on a serving platter or individual plates while still hot so the toppings adhere.

Drizzle the Kewpie mayo sauce in a thin zigzag across the potatoes. Use as much or as little as desired to avoid overpowering the crisp texture.

Sprinkle 1/4 cup bonito flakes evenly over the potatoes so they lift slightly with the heat. Scatter 2 tablespoons thinly sliced scallions and 2 tablespoons crumbled cotija cheese over the top.

Finish with 1 teaspoon toasted sesame seeds and a light dusting of 1/2 teaspoon furikake or shichimi togarashi if using. Serve immediately so the potatoes remain crispy.