Name: Crispy Smashed Potatoes with Ginger-Tahini Dressing
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Cuisine: Asian Fusion
Ingredients: 3 pounds baby or mini golden/yellow potatoes; 4 tablespoons Diamond Crystal kosher salt or 2 tablespoons sea salt, plus more to season; 4 to 5 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lime juice; 1 ½ tablespoons toasted sesame oil; ¼ cup tahini; 1 tablespoon tamari or soy sauce; 2 teaspoons maple syrup; 1 inch piece ginger, grated; 3 garlic cloves, crushed or minced; 2 tablespoons ice water; 2 scallions, sliced thinly; 1 serrano pepper, sliced thinly; ¼ cup fresh mint leaves or Thai basil leaves, torn; ½ cup cilantro leaves and tender stems, chopped; ¼ cup roasted peanuts, chopped

why make this recipe

Crispy Smashed Potatoes with Ginger-Tahini Dressing are a delightful treat! They combine the crunchiness of perfectly roasted potatoes with a flavorful and creamy dressing that brings an exciting twist. This dish is simple to prepare and can be enjoyed as a snack or as a side for any meal. With various textures and flavors, it’s sure to be a hit with family and friends.

how to make Crispy Smashed Potatoes with Ginger-Tahini Dressing

Ingredients:

3 pounds baby or mini golden/yellow potatoes
4 tablespoons Diamond Crystal kosher salt or 2 tablespoons sea salt, plus more to season
4 to 5 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 ½ tablespoons toasted sesame oil
¼ cup tahini
1 tablespoon tamari or soy sauce
2 teaspoons maple syrup
1 inch piece ginger, grated
3 garlic cloves, crushed or minced
2 tablespoons ice water
2 scallions, sliced thinly
1 serrano pepper, sliced thinly
¼ cup fresh mint leaves or Thai basil leaves, torn
½ cup cilantro leaves and tender stems, chopped
¼ cup roasted peanuts, chopped

Directions:

Preheat the oven to 450°F (232°C).
Parboil the potatoes in a large saucepan covered with cold water and a good amount of salt until they are tender, about 12-15 minutes. Drain the potatoes and pat them dry.
Smash the potatoes gently and place them on baking sheets. Drizzle with olive oil and sprinkle with salt.
Roast the potatoes for about 30 minutes, switching the pans halfway through, until they are crispy and brown.
To make the Ginger-Tahini Sauce, blend lime juice, sesame oil, tahini, tamari, maple syrup, ginger, garlic, and ice water in a food processor until smooth. Adjust seasoning if necessary.
Serve the warm smashed potatoes on a platter, drizzled with the dressing and topped with scallions, serrano pepper, mint, cilantro, and peanuts. Keep some sauce on the side for extra flavor.

how to serve Crispy Smashed Potatoes with Ginger-Tahini Dressing

These crispy smashed potatoes are best served warm. Arrange them on a large plate and drizzle the ginger-tahini dressing over the top. Garnish with fresh scallions, sliced serrano pepper, mint, cilantro, and chopped roasted peanuts for added color and flavor. Serve with extra dressing on the side for dipping.

how to store Crispy Smashed Potatoes with Ginger-Tahini Dressing

To store leftovers, place any uneaten potatoes in an airtight container in the refrigerator. They can be kept for up to 3 days. For the ginger-tahini dressing, store it separately in a sealed container in the fridge for up to a week. Reheat the potatoes in the oven to regain their crispiness before serving again.

tips to make Crispy Smashed Potatoes with Ginger-Tahini Dressing

Make sure to dry the potatoes well after parboiling; this helps them get crispy when roasted.
Feel free to adjust the level of spice by using more or less serrano pepper.
If you prefer a smoother dressing, add more ice water a little at a time until you reach your desired consistency.

variation

You can try adding different herbs or nuts. For instance, instead of cilantro, you could use parsley, or swap peanuts for cashews. You can also explore different dressings, like a spicy yogurt sauce or a classic garlic aioli.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use any small or baby potatoes like red potatoes or fingerlings.

Is there a way to make the dressing vegan?

Yes, the ginger-tahini sauce is already vegan since it uses tahini and maple syrup. Just ensure the soy sauce you use is vegan.

Can I make these potatoes ahead of time?

You can parboil and smash the potatoes ahead of time. Store them in the fridge and roast them just before serving for the best texture.