Ingredients

Method

1. 1

   Begin by washing the Jersey Royal potatoes thoroughly.

2. 2

   Place the washed potatoes into a pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender.

3. 3

   Once boiled, drain the potatoes and let them steam dry for a few minutes.

4. 4

   Place the potatoes on a baking tray lined with parchment paper.

5. 5

   Use the bottom of a glass to gently smash each potato until flattened but still holding together.

6. 6

   Season the smashed potatoes generously with salt, pepper, and a good drizzle of olive oil.

7. 7

   Roast in a preheated oven at 200°C (400°F) for 35-40 minutes, or until golden brown and crispy.

8. 8

   While the potatoes are roasting, prepare the sauce. In a mixing bowl, combine the mayo, Greek-style yoghurt, tahini, chilli crisp, lime zest and juice, soy sauce, rice wine vinegar, minced garlic, and minced ginger.

9. 9

   Whisk all the sauce ingredients together until smooth and well combined.

10. 10

    Add the chopped spring onion, fresh coriander, and toasted black and white sesame seeds to the sauce. Stir to combine.

11. 11

    Once the potatoes are crispy, remove them from the oven and let them cool slightly.

12. 12

    Add the roasted potatoes to a large bowl with the prepared sauce.

13. 13

    Gently toss everything together until the potatoes are evenly coated in the sauce.

14. 14

    Transfer the potato salad to a serving bowl. Garnish with extra spring onion, sesame seeds, and a drizzle of chilli crisp if desired. Serve immediately and enjoy.