FURIKAKE GARLIC ROASTED POTATOES! Another “Maui” inspired recipe from our latest trip this summer. We found the best restaurant in Kihei and were obsessed with getting breakfast there. It’s called Nalu’s South Shore Grill and it’s such an inviting place! It has open air seating, with local chickens walking around. They serve fresh caught seafood and locally harvested food and super friendly staff. Not to mention the BEST breakfast we found in Kihei!
They have a furikake-garlic potato side dish that came with a few of the meals we ordered and they were fantastic! I just knew that I had to recreate something similar after we got home. Our furikake garlic roasted potatoes are pretty close to what we remember eating at Nalu’s. But let’s be honest everything taste better in Hawaii!
If you need a crash course on furikake, click on over to our homemade furikake recipe so you can make your own. Many store bought brands are filled with sugar and/or MSG. It’s super easy to make and you’ll soon find yourself putting it on so many dishes. It’s truly such a great addition of flavor and umami!
These potatoes start with a quick cook in the ol’ Instant Pot. They are a slight variation in time and amounts from Michelle Tam’s (nom nom paleo) IP crispy potatoes. I like to cook a whole pot at a time. If I don’t make a sheet pan full of these potatoes in the oven (as the recipe calls for) simply toss a handful of them in a cast iron pan. Add a bit of ghee for a quick breakfast side dish. Sautee until golden, then finish off the same way as step #4 but with less furikake and garlic.
In my opinion, potatoes taste better and have a great texture the day after you cook them in the Instant Pot. While I can’t find it now, I’ve read somewhere that the starch in potatoes actually changes a bit after they’ve set a day in the fridge, as a result could be lower in the glycemic index. If I can find it at some point, I’ll update this post with a link.
Hope you enjoy these! We’ve eaten them quite a bit since we got back from Maui. It’s nice to have a taste of the islands in some small way. I wouldn’t be lying if I didn’t say I wasn’t anxious to get back to Nalu’s and have someone else make them for me!
Tools that would be helpful for this recipe:
furikake garlic roasted potatoesCourse: side dishCuisine: Pacific IslanderDifficulty: easy
approximately 2 lbs of baby or fingerling potatoes (reds & yukons are our fav)
1 cup of water
1 tblsp avocado oil
½ tsp Redmond Real Salt
1 tblsp ghee (sub avocado oil for plant-based Whole30 or Vegan)
1 tblsp furikake
3-4 garlic cloves, finely diced
- Cut potatoes into 1-1½” pieces, making sure they’re all approximately the same size. Place steamer insert inside Instant Pot insert, toss in cut potatoes and pour in 1 cup water. Place the lid on IP, press the “manual” or “pressure cook” button and program to cook for 7 minutes. Make sure the valve is in the “sealing” position and let the Instant Pot get busy. Quick release after 7 minutes and check tenderness of the potatoes, you want them fork tender but not too soft. If they need an extra minute or two, seal the IP backup and set for an additional two minutes.
- Once potatoes are done, remove the steamer insert from IP. You have two options at this point. You can go right to step 3 OR you can let them cool, store in an airtight container and use for up to a week.
- Preheat the oven to 415° – add potatoes to a medium sized bowl, drizzle with avocado oil and salt. Toss well to coat and place on a baking sheet lined with parchment paper. Place in the oven and bake for about 15 minutes or until potatoes begin to have a nice golden color.
- Remove from the oven and using the parchment paper, place the potatoes back into the medium sized bowl, add ghee, furikake and garlic. Toss to coat well and place back in the oven for an additional 5 minutes or until fragrant. Remove from the oven and sprinkle with additional salt to taste. Serve warm and crispy, great with most proteins as a side dish or with your breakfast eggs.