Ingredients:

• 2 lbs. Idaho® Fingerling Potatoes
• 4 oz. shishito peppers
• 1 tablespoon canola oil
• 3 tablespoons shichimi togarashi
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons freshly grated ginger
• salt & pepper to taste

Directions:

1. Preheat oven to 400°F. Wash potatoes and slice in half lengthwise. In a medium bowl, toss potatoes with canola, togarashi, shishito peppers and a pinch of salt and pepper.
2. Lay potatoes on a parchment-lined sheet pan and roast until easily pierced with a knife (30 minutes)
3. Melt butter and add grated ginger to the butter. Let it sit to infuse the butter while the potatoes are roasting.
4. When potatoes are done, remove from oven and let cool enough to handle. Toss in the ginger butter and serve warm.

To make the shichimi togarashi

1. 1 tablespoon black peppercorns
2. 1 tablespoon dried orange peel
3. 1 tablespoon ground red chile pepper
4. 1 teaspoon flaked nori
5. 2 teaspoons black sesame seeds
6. 2 teaspoons white sesame seeds
7. 2 teaspoons minced garlic

- Grind together to a coarse consistency and store in an airtight container.