Ingredients

Fingerling potatoes or other small-size potatoes

Salt


Procedure

  1. 1.Rinse the potatoes and sprinkle the salt on both sides of the potatoes.

  2. 2.Fill the inside of Fukkura-san’s lid with water for 3-5 minutes.  Drain.

  3. 3.Heat Fukkura-san with the grate and lid on over medium-high heat for 3 minutes.

  4. *I recommend that you line the skillet with a piece of aluminum foil before placing the grate for easier cleaning.

  5. 4.Open the lid and put the potatoes on the grate, cover, and roast over medium to medium-high heat for about 25 minutes or until the potatoes are cooked through.  (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.)


* You can serve with your choice of dipping sauce, such as aioli, mustard, etc., if you like.

Salt Roasted Fingerling Potatoes

Simplicity at its best

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Simply, put the potatoes on the grate and cook with the lid on.

Printable viewRoasted_Potatoes_files/Roasted%20Potatoes.pdf

Variation:  “Yaki-imo” is the simply roasted Satsuma Imo (Japanese sweet potato), and this can be made so easy with Fukkura-san, too.  Simply put the washed satsuma imo (unsalted) on the grate, and at the procedure #4, turn the heat to medium and cook for 45-60 minutes or until it’s cooked through.  I love the rich dense texture of Yaki-imo, cooked with Fukkura-san!