Japanese New Potatoes with Butter and Soy Sauce (Shinjaga shouyu bataa)

Name: Japanese New Potatoes with Butter and Soy Sauce (Shinjaga shouyu bataa)
Yield: 4 servings
Ingredients: About 1 lb new potatoes, washed and unpeeled, sliced into small pieces if large Salt; 2 Tbs. butter or olive oil; 1 Tbs. soy sauce Coarsely ground black pepper or Sansho

Serves 4

Recipe from Makiko Itoh

potatoes

Method

1
Preheat the oven to 400°F/200°C.
2
Put the potatoes in a pan with water to cover; add salt (the water should taste almost as salty as sea water). Bring to a boil and cook for about 5 minutes. (Do this while the oven is heating up.)
3
Drain the potatoes. Melt the butter in the same pan and add the soy sauce. Mix the potatoes and butter-soy sauce well, and put onto a baking sheet.
4
Roast for 25 to 30 minutes unti the potatoes are browned and cooked through. Serve warm or at room temperature sprinkled with a little sansho/sanshou pepper or black pepper.

From the farm's kitchen

View the original recipe