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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 minServes 4Nutri-Score C€€
from @alfiecooks21 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Jersey Royal potatoes (scrubbed, left whole)Produce750 g
  • salt (for the water and seasoning)Spices5 g
  • black pepper (freshly ground)Spices2 g
  • olive oil (for drizzling)Pantry60 ml
  • mayonnaisePantry60 g
  • Greek style yoghurtDairy60 g
  • tahiniPantry30 g
  • chilli crisp (plus extra to finish)Pantry10 g
  • lime (zested and juiced)Produce1 piece
  • soy saucePantry15 ml
  • rice wine vinegarPantry15 ml
  • garlic (clove, minced)Produce1 piece
  • ginger (thumb-sized knob, minced)Produce1 piece
  • spring onion (finely chopped)Produce30 g
  • fresh coriander (chopped)Produce30 g
  • toasted black and white sesame seeds (toasted)Nuts & seeds15 g

per serving

Nutrition

343kcal

Carbs
36 g
Proteins
6 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Baking tray
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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