Creamy Roast Potatoes

Creamy Roast Potatoes

Adding the umami of Kayanoya Original Vegetable Stock Powder turns these creamy little potatoes into an addictive treat.


2—3 Servings

  • 1 pound small new potatoes

  • 1/4 cup olive oil

  • 2 tablespoons butter

  • 3/4 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dry thyme or 1 teaspoon fresh thyme

  • 1 packet Kayanoya Original Vegetable Stock Powder

  • 1

    Heat oven to 350°F.

  • 2

    (If only larger potatoes are available, cut into halves or quarters.) Place potatoes in medium pot and cover with 2 inches of water. Add ½ teaspoon salt and bring water to boil. Cook 15 minutes. Drain and place in folded towel.

  • 3

    In an oven-proof casserole, mix olive oil, butter, sea salt, black pepper, and thyme. Add potatoes and mix/turn with a large spoon. Place in oven for 20 minutes.

  • 4

    Remove casserole from oven, sprinkle on dashi from packet, mix/turn, and return casserole to oven for 20--30 minutes, turning potatoes every 10 minutes with a spoon for even browning. Divide and serve.

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