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Crispy Smashed Potato Salad with Chilli Crisp Tahini Dressing
Bijgerecht

Crispy Smashed Potato Salad with Chilli Crisp Tahini Dressing

1 u 15 minVoor 4Nutri-Score C€€
van @alfiecooks21 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • Jersey Royal potatoes (scrubbed, left whole)Groente en fruit750 g
  • salt (for the water and seasoning)Kruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • olive oil (for drizzling)Voorraadkast60 ml
  • mayonnaiseVoorraadkast60 g
  • Greek style yoghurtZuivel60 g
  • tahiniVoorraadkast30 g
  • chilli crisp (plus extra to finish)Voorraadkast10 g
  • lime (zested and juiced)Groente en fruit1 stuk
  • soy sauceVoorraadkast15 ml
  • rice wine vinegarVoorraadkast15 ml
  • garlic (clove, minced)Groente en fruit1 stuk
  • ginger (thumb-sized knob, minced)Groente en fruit1 stuk
  • spring onion (finely chopped)Groente en fruit30 g
  • fresh coriander (chopped)Groente en fruit30 g
  • toasted black and white sesame seeds (toasted)Noten en zaden15 g

per portie

Voedingswaarden

343kcal

Koolhydraten
36 g
Eiwitten
6 g
Vetten
20 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Mengkom
  • Bakplaat
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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