Hokkaido Potatoes Recipe

Prep the potatoes

Preheat oven to 425°F (220°C). Wash and dry the potatoes thoroughly. Leave skin on. Cut potatoes into bite-size wedges or 1/2-inch thick rounds so cooking is even (about 3/4 to 1 inch pieces).

Place cut potatoes in a large bowl and sprinkle with kosher salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.

In a small bowl, combine the olive oil and melted butter. Pour over seasoned potatoes and toss until every piece is lightly coated. Let sit for 5 minutes to allow flavors to adhere.

Arrange potatoes in a single layer on a rimmed baking sheet lined with parchment or a silicone mat, cut side down when applicable. Avoid overcrowding — use two sheets if necessary.

Roast in the preheated oven for 20 minutes. After 20 minutes, use a spatula to flip/turn the potatoes so the other side can brown. Continue roasting an additional 10–15 minutes, or until potatoes are deep golden brown at the edges and fork-tender (total roast time 30–35 minutes depending on size).

For extra crispiness, during the last 3–5 minutes switch the oven to broil on high and watch closely to avoid burning.

When potatoes are done, remove from oven and immediately transfer to a serving dish. While still hot, sprinkle with grated Parmesan, flaky sea salt, lemon zest (if using), and chopped chives. Toss gently to combine so cheese melts slightly and herbs adhere.

Mix sour cream (or Japanese mayo) with sriracha or a pinch of togarashi to taste. Serve alongside warm potatoes for dipping.