You'll notice that I've used 2 tablespoons of olive oil for roasting, which is more than I would normally use for a vegetable. The reason: we're not making french fries, but we still want to achieve that crisp, outside layer that makes fries so desirable. If you like your food spicy and keep Shichimi Togarashi in the house, a couple gentle shakes are great on top, too.
What you'll need
2 pounds yellow, waxy medium potatoes, rinsed
1 tablespoon kosher salt, divided
2 tablespoons olive oil
½ cup plain yogurt
1 juicy lime
2 tablespoons, or more furikake
How you'll make it
Place potatoes in a medium saucepot; cover with at least 1-inch of water. Set over high heat and bring to a boil; stir in 2 teaspoons kosher salt. Let potatoes cook in boiling water 5 minutes. Drain potatoes. Let sit until cool enough to handle.
Heat oven to 425°F.
Using sharp knife, cut potatoes into ¾-inch pieces. Place on rimmed sheet pan; drizzle with olive oil and remaining kosher salt. Toss to coat and spread potatoes into 1 even layer.
Roast 15 minutes; flip potatoes and cook 15 minutes more, or until golden on the outside and completely creamy in the middle. To test, remove at least three potatoes from different areas of the pan; cut them in half and look inside. Nothing in the center should be white or chalky. Then taste it: you want a really creamy middle.
Meanwhile, while the potatoes are cooking, whisk together yogurt and 1 tablespoon lime juice with a small pinch of kosher salt. Taste and adjust seasonings, if desired.
Transfer potatoes to a small serving plate; drizzle with 3 tablespoons yogurt lime sauce. Sprinkle with furikake. Serve remaining yogurt sauce on the side.
Recipe by at https://www.lifeaswecookit.com/furikake-roasted-potatoes/