Sometimes a side dish is so good it steals the show — and these five-spice roasted Little Potatoes have a way of doing exactly that. A simple toss in Chinese five-spice, garlic powder, onion powder, and vegetable oil, then into a hot oven until they’re deeply golden and crispy on the outside, fluffy in the middle. Finished with fresh scallions and a drizzle of Japanese mayo, they bring a bold, aromatic flavor that’s a little unexpected and completely addictive. Serve them alongside your favorite protein for an easy weeknight side, or set them out as a snack and watch them disappear.
On-the-Go Tip
These pack surprisingly well for on-the-go snacking. Let them cool slightly, then pack in a lidded container lined with a paper towel to absorb any excess oil. Pack the Japanese mayo in a small separate container for dipping. They’re great at room temperature and hold up well for a couple of hours — perfect for after-school snacks or sideline munching.
Kid-Friendly Tip
Let kids take the lead on this one — the seasoning step is perfect for little hands. Have them measure and dump the spices into the bowl, then toss everything together until the potatoes are coated. It’s a great opportunity to introduce them to a new spice blend and talk about where five-spice comes from. For younger or spice-sensitive kids, dial back the five-spice to 1 teaspoon and let them build up to the full flavor over time.
Equipment
- Large mixing bowl
- Baking sheet
- 1.5 lbs Little Potatoes, quartered
- 2 tsp Chinese five-spice powder
- 2 tsp onion powder
- 1 tsp salt
- 2 Tbsp vegetable oil
- 1 green scallion, chopped
- (For serving) Japanese mayo
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Instructions
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Step 1
Preheat the oven to 425 °F.
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Step 2
Add the quartered potatoes, five-spice powder, garlic powder, onion powder, salt, and vegetable oil to a large mixing bowl. Toss until every surface of the potatoes is evenly coated.
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Step 3
Spread the potatoes in a single layer on the baking sheet and roast for 30 minutes until golden brown and crispy.
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Step 4
Transfer to a serving dish, garnish with chopped scallions, and serve with Japanese mayo on the side.
