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Crispy Smashed Potato Salad with Chilli Crisp Tahini Dressing
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Crispy Smashed Potato Salad with Chilli Crisp Tahini Dressing

1 h 15 minPara 4Nutri-Score C€€
de @alfiecooks21 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • Jersey Royal potatoes (scrubbed, left whole)Frutas y verduras750 g
  • salt (for the water and seasoning)Especias5 g
  • black pepper (freshly ground)Especias2 g
  • olive oil (for drizzling)Despensa60 ml
  • mayonnaiseDespensa60 g
  • Greek style yoghurtLácteos60 g
  • tahiniDespensa30 g
  • chilli crisp (plus extra to finish)Despensa10 g
  • lime (zested and juiced)Frutas y verduras1 pieza
  • soy sauceDespensa15 ml
  • rice wine vinegarDespensa15 ml
  • garlic (clove, minced)Frutas y verduras1 pieza
  • ginger (thumb-sized knob, minced)Frutas y verduras1 pieza
  • spring onion (finely chopped)Frutas y verduras30 g
  • fresh coriander (chopped)Frutas y verduras30 g
  • toasted black and white sesame seeds (toasted)Frutos secos y semillas15 g

por ración

Nutrición

343kcal

Carbohidratos
36 g
Proteínas
6 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • Bandeja de horno
  • Horno

paso a paso

Preparación

  1. 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.
    Paso 1

  2. 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.
    Paso 2

  3. 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.
    Paso 3

  4. Finish the dressing

    • Let the potatoes cool once cooked.
    • Add the spring onion, fresh coriander and sesame seeds to the dressing and mix well.
    Paso 4

  5. 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.
    Paso 5
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