Ingredients

Method

1. 1

   Place the Jersey Royal potatoes in a large pot of cold, salted water. Bring the water to a boil, then reduce to a simmer and cook for 25-30 minutes, or until the potatoes are fork-tender.

2. 2

   While the potatoes are boiling, preheat your oven to 1800C (3500F).

3. 3

   Once cooked, drain the potatoes and allow them to steam dry completely. Arrange them on a large baking tray lined with parchment paper, ensuring they are not overcrowded.

4. 4

   Use the bottom of a glass to gently flatten or "smash" each potato.

5. 5

   Season the smashed potatoes with salt and pepper, then drizzle generously with olive oil.

6. 6

   Roast in the preheated oven for 30-45 minutes, turning them halfway through, until they are completely crisp and golden brown. Add more olive oil during cooking if needed.

7. 7

   While the potatoes are roasting, prepare the dressing. In a mixing bowl, combine the mayo, Greek yogurt, tahini, chili crisp, minced ginger, minced garlic, soy sauce, rice wine vinegar, and the zest and juice of one lime. Whisk until well combined. If the dressing is too thick, loosen it with a splash of water. Set aside in the fridge.

8. 8

   Once the potatoes are roasted and have cooled slightly, finish the dressing. Add the chopped spring onion, fresh coriander, and both black and white sesame seeds to the sauce and mix well.

9. 9

   In a large serving bowl, spoon in about half of the dressing. Add the crispy smashed potatoes.

10. 10

    Gently mix to coat the potatoes, adding more dressing as needed to reach your desired consistency.

11. 11

    Garnish with extra spring onion, sesame seeds, and a drizzle of chili crisp before serving. Enjoy as a side dish or on its own.