Crispy Smashed Potato Salad with Chilli Crisp Tahini
Equipment
Ingredients
Potatoes
Jersey Royal potatoes
750 g
Tahini Dressing
mayo
4 tbsp
Greek style yoghurt
4 tbsp
tahini
2 tbsp
chilli crisp
2 tsp
lime, zest + juice
1 piece
soy sauce
1 tbsp
rice wine vinegar
1 tbsp
garlic clove, minced
1 clove
ginger, minced
1 thumb-sized knob
spring onion, chopped
2 tbsp
fresh coriander, chopped
2 tbsp
toasted black + white sesame seeds
2 tbsp
Seasoning
salt
1 tsp
pepper
0.5 tsp
olive oil
3 tbsp
Instructions
Boil the potatoes
Place the Jersey Royal potatoes in a pot, cover with cold water, add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender but not falling apart.
Preheat oven and prepare baking sheet
Preheat oven to 220°C. Line a baking sheet with parchment paper.
Smash and season potatoes
Drain the potatoes and place them on the prepared baking sheet. Gently smash each potato with the back of a fork or potato masher to flatten. Drizzle with olive oil, season generously with salt and pepper.
Roast potatoes until crispy
Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy on the edges.
Make the tahini dressing
In a bowl, whisk together mayo, Greek yogurt, tahini, chilli crisp, lime zest and juice, soy sauce, rice wine vinegar, minced garlic, minced ginger until smooth.
Assemble the salad
Remove potatoes from oven and let cool slightly. Toss warm potatoes with the tahini dressing. Top with chopped spring onions, coriander, and toasted sesame seeds. Serve warm or at room temperature.
Serve
Transfer to a serving plate and enjoy immediately.
Original recipe
Storage
Store in airtight container. Potatoes may lose crispiness after refrigeration.
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