Boil the potatoes

• Place the Jersey Royals in a pot of cold, salted water.
• Bring to the boil, then simmer until fork tender.
• Meanwhile, preheat the oven to 180 °C.

Make the chilli crisp tahini dressing

• In a mixing bowl, combine the mayo, yoghurt, tahini, chilli crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest and juice.
• Mix well, loosening with a splash of water if needed.
• Set aside in the fridge.

Smash and roast the potatoes

• Once fork tender, drain and let the potatoes steam dry completely.
• Place them on a lined baking tray and flatten with the bottom of a glass, without overcrowding.
• Sprinkle with salt and pepper, drizzle generously with olive oil and roast for 30-45 minutes, turning halfway, until completely crisp and golden, adding a splash more oil if needed.

Finish the dressing

• Let the potatoes cool once cooked.
• Add the spring onion, fresh coriander and sesame seeds to the dressing and mix well.

Assemble and serve

• Spoon half the dressing into a large bowl.
• Add the potatoes and mix carefully to coat fully, adding more dressing as required.
• Finish with more spring onion, sesame seeds and chilli crisp, and serve as a side.