Ingredients

The following ingredients have 5 Servings
  • 2 lbs (~900g) potatoes (I used a mix of red, yukon, and purple potatoes)
  • 2 TBS olive oil
  • 1 1/2 tsp sesame oil
  • 4 tsp low-sodium soy sauce
  • 1 sprig green onion (sliced)
  • 8 to 10 Thai basil leaves (thinly sliced (Italian basil works also))
  • 1 TBS Japanese rice seasoning (furikake)
  • 1/4 tsp Japanese seven spice (shichimi togarashi (optional))

Instruction

  • Chop the potatoes into large chunks. Pour the pieces into a small pot. Fill the pot with water, until the water is about an inch above the potatoes.
  • Cook them over medium-high heat. Once the water boils, let the potatoes cook for a few more minutes. Use a fork to pierce the potatoes. The potatoes are done if you can pierce them easily but not crumbly! Crumbly potatoes = overcooked potatoes, best for making mashed potatoes. The cooking took me about 10 to 15 minutes.
  • Drain the potatoes in a colander. Let the potatoes cool for about 5 to 10 minutes. Place the potatoes in a large bowl. Add the remaining ingredients to the potatoes and mix until well incorporated.
  • Serve as a side to you meals! Refrigerate leftovers in an airtight container.