Crispy Smashed Potato Salad with Chilli Crisp Tahini
This is a recipe for a Crispy Smashed Potato Salad with a Chilli Crisp Tahini dressing. The potatoes are boiled, smashed, roasted until crispy, and then mixed with a creamy and flavorful sauce.
Ingredients
- Jersey Royal potatoes
- mayo
- Greek style yoghurt
- tahini
- chilli crisp
- lime
- soy sauce
- rice wine vinegar
- garlic
- ginger
- spring onion
- fresh coriander
- white sesame seeds
- black sesame seeds
- salt
- black pepper
- olive oil
Method
- 1
Wash the potatoes thoroughly. Place them in a pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- 2
Drain the boiled potatoes and let them steam dry for a few minutes.
- 3
Preheat your oven to 200°C (400°F).
- 4
Place the potatoes on a baking tray lined with parchment paper. Using the bottom of a glass or a cup, gently smash each potato until it's flattened but still holds together.
- 5
Drizzle the smashed potatoes generously with olive oil and season well with salt and freshly ground black pepper.
- 6
Roast the potatoes for 20-25 minutes, or until they are golden brown and crispy.
- 7
While the potatoes are roasting, prepare the sauce. In a large mixing bowl, combine the mayo, Greek yoghurt, tahini, chilli crisp, lime zest, lime juice, soy sauce, and rice wine vinegar.
- 8
Add the minced garlic and ginger to the bowl. Whisk all the sauce ingredients together until smooth and well combined.
- 9
Add the chopped spring onion, fresh coriander, and both black and white sesame seeds to the sauce. Stir to combine.
- 10
Once the potatoes are crispy, add them to the bowl with the sauce. Gently toss everything together until the potatoes are evenly coated.
- 11
Transfer the potato salad to a serving bowl. Garnish with extra spring onions, sesame seeds, and a drizzle of chilli crisp. Serve immediately and enjoy.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
