Simplicity at its best, these salt-roasted fingerling potatoes always make my guests go crazy whenever I serve them at a dinner party. The potatoes are lightly salted and cooked in Fukkura-san over medium-high heat until done. It gives both the roasting and steaming effects during the cooking, and the result is always the best roasted potatoes I've ever tasted! The skin gets delicately crispy and the interior becomes almost creamy. Just be careful with the heat, as the donabe gets extremely hot during cooking and even for a while after the heat is turned off. I love to serve it with simple Yuzu-Kosho Mayo Dipping Sauce which I can whip up in seconds.
Tagine-style donabe, Fukkura-san (large)
4 - 6 as an appetizer snack
- 1 pound (450 g) small to medium-size fingerling potatoes
- 1 teaspoon sea salt
- Yuzu-Kosho Mayo Dipping Sauce or your choice of dipping sauce
- Fill the lid of Fukkura-san with water and leave for 3 - 5 minutes. Add the potatoes and rinse. Drain water and toss the potatoes with the salt.
- Set a grate in the skillet of Fukkura-san. (I suggest you line the skillet with a piece of aluminum foil before placing the grate for easier cleaning.)
- Place the potatoes on the grate in one layer, cover with lid, and roast over upper medium-high heat for 35 - 45 minutes or until the potatoes are tender. (The cooking time varies depending on the size of the potatoes. You can check the doneness of the potato by inserting a skewer into it.)
- Turn off the heat and let it rest (with the lid on) for 5 - 10 minutes on the stove.
- Transfer the potatoes to a serving bowl, and serve with Yuzu-Kosho Mayo Dipping sauce, or your choice of dipping sauce.
- By filling water in Fukkura-san lid for a short time, the lid absorbs moisture and gives the steam effect during cooking.
- The skillet of Fukkura-san can become extremely hot, and the bottom side will radiate heat during cooking. Be careful with the heat and handle with care at all times. Make sure your cooktop has enough heat resistance. If the cooktop becomes too hot, turn off the heat immediately. If Fukkura-san becomes too hot, wait until it’s cool down enough to handle after turning off the heat.
The potatoes turn so plum after they were roasted in Fukkura-san.
I love how some potato skins are blistered.
They are almost too addictive, especially with Yuzu-Kosho Mayo.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml