Crispy Smashed Potato Salad with Chilli Crisp Tahini
Crispy golden smashed potatoes paired with a spicy-sesame tahini dressing, fresh vegetables, and aromatic herbs - a vibrant twist on classic potato salad.
Equipment
Ingredients
Ingredients
baby potatoes (washed)
800 g
olive oil
45 ml
sea salt
5 g
black pepper
2 g
tahini
60 g
chilli crisp
30 g
lemon juice
30 ml
garlic clove (minced)
1 piece
cucumber (sliced)
1 piece
red onion (thinly sliced)
1 piece
fresh parsley (chopped)
15 g
Instructions
Boil the potatoes
Place baby potatoes in a pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 15-20 minutes.
Prepare for smashing
Preheat oven to 220°C. Drain potatoes and let them cool slightly on a baking sheet.
Smash the potatoes
Using the bottom of a glass or measuring cup, gently smash each potato to about 1.5cm thickness.
Season and oil
Drizzle smashed potatoes with olive oil and sprinkle generously with salt and black pepper.
Crisp the potatoes
Bake in the preheated oven for 20-25 minutes until the edges are golden and crispy.
Make the dressing
In a small bowl, whisk together tahini, chilli crisp, lemon juice, and minced garlic until smooth and creamy.
Prepare fresh vegetables
Slice cucumber and thinly slice red onion. Chop fresh parsley.
Assemble the salad
Arrange crispy smashed potatoes on a serving plate. Top with sliced cucumber, red onion, and fresh parsley. Drizzle generously with the chilli crisp tahini dressing.
Original recipe
Storage
Best enjoyed fresh. Store dressing separately if making ahead.
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