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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 15Pour 4Nutri-Score C€€
par @alfiecooks21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • Jersey Royal potatoes (scrubbed, left whole)Fruits et légumes750 g
  • salt (for the water and seasoning)Épices5 g
  • black pepper (freshly ground)Épices2 g
  • olive oil (for drizzling)Épicerie60 ml
  • mayonnaiseÉpicerie60 g
  • Greek style yoghurtProduits laitiers60 g
  • tahiniÉpicerie30 g
  • chilli crisp (plus extra to finish)Épicerie10 g
  • lime (zested and juiced)Fruits et légumes1 morceau
  • soy sauceÉpicerie15 ml
  • rice wine vinegarÉpicerie15 ml
  • garlic (clove, minced)Fruits et légumes1 morceau
  • ginger (thumb-sized knob, minced)Fruits et légumes1 morceau
  • spring onion (finely chopped)Fruits et légumes30 g
  • fresh coriander (chopped)Fruits et légumes30 g
  • toasted black and white sesame seeds (toasted)Fruits à coque et graines15 g

par portion

Nutrition

343kcal

Glucides
36 g
Protéines
6 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Saladier
  • Plaque de cuisson
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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