Potatoes with Togarashi and Wasabi Butter "En Papillote"

Name: Potatoes with Togarashi and Wasabi Butter "En Papillote"
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 to 6 servings
Ingredients: 2 sticks (1 cup) unsalted butter, at room temperature; 4 tablespoons nori flakes; 3 tablespoons freshly grated wasabi or 2 tablespoons prepared wasabi or 1 tablespoon wasabi powder; 2 tablespoons togarashi powder (see Cook's Note); 2 cloves garlic, minced; 32 golf-ball-size Yukon Gold potatoes; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 1 hr 45 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 45 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature

4 tablespoons nori flakes

3 tablespoons freshly grated wasabi or 2 tablespoons prepared wasabi or 1 tablespoon wasabi powder

2 tablespoons togarashi powder (see Cook's Note)

2 cloves garlic, minced

32 golf-ball-size Yukon Gold potatoes

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.
Combine the butter, nori, wasabi, togarashi and garlic in a medium bowl and mix until fully incorporated.
Divide the potatoes evenly among 4 pieces of foil large enough to envelop the potatoes. Season the potatoes with salt and pepper. Place 3 heaping tablespoons of the seasoned butter on top of each packet. Fold over the foil and crimp all the edges to seal the packets.
Place the packets in the oven and cook until the potatoes are tender, 1 to 1 1/2 hours. To test for doneness, pierce a potato with a paring knife; if the knife slips in and out easily, the potatoes are done.
Open the packets very carefully and place all the potatoes into a large bowl. Pour any liquid left in the packets over the potatoes.
Serve as a side with any fish or meat, or eat as a snack!