Gourmet Jaga-Butter: Roasted “Inca no Mezame” Potatoes with Rich Butter

🥔 Roasted “Inca no Mezame” Potatoes with Melting Butter (Jaga-Butter)

In Japan, there is a beloved festival snack called “Jaga-Butter” (Jaga = potato, Butter = well, butter!). While it’s a simple staple at food stalls, using a premium potato variety transforms this humble dish into a gourmet experience.

The “Awakening of the Incas”: A Rare Golden Treasure

This recipe features a very special potato called Inca no Mezame (Awakening of the Incas). Originating from the Andes and perfected in Hokkaido, this small-grained potato is often called a “chestnut-like potato” due to its dense texture and incredible sweetness.

Deep Golden Flesh: Rich in carotenoids (7x more than standard varieties).
Rich Flavor: It tastes less like a typical potato and more like a cross between a sweet potato and a chestnut.
Rare & Premium: Because they are difficult to grow and harvest, they are often considered a “phantom potato” in Japan.

Why Slow-Roasting is Best

I first fell in love with this dish at a local Izakaya, where they baked the potatoes in a high-heat oven. Potatoes develop their maximum sweetness when cooked slowly. Since Inca no Mezame are naturally small, roasting them whole or in large chunks with the skin on allows the sugars to caramelize perfectly while keeping the inside creamy.

📊 NUTRITION FACTS; Jaga-Butter

Calories	Protein	Total Fat	Carbs	Sodium
246 kcal	3.3g	16.4g	31.1g	1.4g

🛒 INGREDIENTS (2 Servings); Jaga-Butter

Inca no Mezame Potatoes: 180g (or any small, buttery potato like Yukon Gold)
Butter: 20g (High-quality fermented butter is recommended)
Salt: 1g (Sea salt works best)
Optional: Black pepper, minced garlic, or a dash of soy sauce for an extra umami kick.

🍳 Jaga-Butter COOKING INSTRUCTIONS

Prep: Wash the potatoes thoroughly. Cut them into bite-sized pieces, keeping the skin on to preserve the nutrients and flavor.
Arrange: Line a heatproof dish with aluminum foil and arrange the potato pieces in a single layer.
Season: Sprinkle salt evenly over the potatoes and top with knobs of butter.
Slow-Roast: Place in the oven and bake at 250°C (482°F) for 40 minutes (no preheating required). The slow rise in temperature helps unlock the potato’s natural sugars.

For more on potatoes, check out this article, which introduces some recipes using potatoes.　👉

Hungry for More Potato Inspiration? If you loved this “Inca no Mezame” recipe, you’ll enjoy exploring the incredible versatility of potatoes in Japanese cuisine. From comforting home-cooked classics to creative modern twists, check out my curated collection of potato recipes here:👉 [　Recommended recipes using Jagaimo potatoes]

📖Related Link: Read the Japanese version of this article here! [【至高のじゃがバター】幻の芋「インカのめざめ」で作るオーブンロースト｜]　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!