Description
This Crispy Smashed Potato Salad with Chilli Crisp Tahini is a delightful side dish combining tender Jersey Royal potatoes smashed and roasted to golden crisp perfection. Tossed in a creamy, tangy tahini dressing infused with chilli crisp, garlic, ginger, and fresh herbs, it’s a vibrant and flavorful salad perfect for any meal.
Ingredients
Scale
Potatoes
- 750g Jersey Royal potatoes
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for roasting
Dressing
- 4 tbsp mayonnaise
- 4 tbsp Greek style yoghurt
- 2 tbsp tahini
- 2 tsp chilli crisp
- 1 lime, zest and juice
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 garlic clove, minced
- 1 thumb-sized knob ginger, minced
Finish and Garnish
- 2 tbsp spring onion, chopped
- 2 tbsp fresh coriander, chopped
- 1 tbsp toasted black sesame seeds
- 1 tbsp toasted white sesame seeds
Instructions
- Boil Potatoes: Place the Jersey Royal potatoes in a pot of cold, salted water. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 25-30 minutes. Meanwhile, preheat your oven to 180 degrees Celsius.
- Prepare Dressing: While the potatoes cook, combine mayonnaise, Greek yoghurt, tahini, chilli crisp, minced ginger, garlic, soy sauce, rice wine vinegar, lime zest, and juice in a mixing bowl. Stir well, adding a splash of water if needed to loosen the dressing. Refrigerate until needed.
- Smash and Roast Potatoes: Once the potatoes are tender, drain and allow them to steam dry completely. Transfer them to a large lined baking tray, spacing them out to avoid overcrowding. Gently flatten each potato using the bottom of a glass. Season with salt and pepper and drizzle generously with olive oil. Roast in the preheated oven for 30-45 minutes, turning halfway through, until they are crisp and golden. Add more olive oil if needed during roasting.
- Combine and Finish Salad: Allow the roasted potatoes to cool. To the reserved dressing, add the chopped spring onions, fresh coriander, and toasted sesame seeds and mix well. Spoon half of the dressing into a large bowl, add the roasted potatoes, and toss gently to coat. Add more dressing as desired. Garnish with additional spring onion, sesame seeds, and extra chilli crisp if you like. Serve warm or at room temperature as a delicious side dish.
Notes
- Be careful not to overcrowd the baking tray when roasting potatoes to ensure crispiness.
- You can adjust the amount of chilli crisp according to your preferred spice level.
- The salad can be served warm or at room temperature, making it great for picnics or meal prep.
- For vegan options, substitute mayonnaise and Greek yoghurt with plant-based alternatives.
- Toast the black and white sesame seeds beforehand to enhance their nutty flavor.
