Crispy Smashed Potatoes with Ginger-Tahini Dressing
User Reviews
5
Crispy Smashed Potatoes with Ginger-Tahini Dressing
Description
This recipe begins with parboiling mini golden potatoes in salted, cold water until just fork tender. After draining and drying, potatoes are smashed gently using a flat-bottom object but kept mostly intact. They are placed on baking sheets, coated generously with extra virgin olive oil on both sides to promote crisping during roasting at 450ºF.
The potatoes roast until golden and crispy on the edges while maintaining soft interiors. The ginger-tahini dressing is prepared by whisking together fresh lime juice, toasted sesame oil, tahini, tamari, maple syrup, freshly grated ginger, minced garlic, and cold water to balance thickness and add cooling contrast.
Before serving, the potatoes are topped with scallions, thinly sliced serrano pepper (or milder jalapeño), fresh mint or Thai basil leaves, cilantro, and chopped roasted peanuts. The combination results in a dish with contrasting textures: crisp and tender potatoes paired with a creamy, tangy, and slightly spicy dressing and fresh, crunchy toppings.
Ingredients
Potatoes
- 3 pounds (1.4 kg) potato baby or mini golden/yellow
- 4 tablespoons kosher salt plus more to season, Diamond Crystal or 2 tablespoons sea salt
- 4 to 5 tablespoons extra virgin olive oil
Ginger-Tahini Sauce
- 2 tablespoons lime juice freshly squeezed
- 1 ½ tablespoons sesame oil toasted
- ¼ cup (56g) tahini
- 1 tablespoon tamari or soy sauce
- 2 teaspoons maple syrup
- 1- inch ginger grated, piece
- 3 garlic crushed with a press or finely minced, cloves
- 2 tablespoons water ice
Toppings
- 2 scallions (top 1 inch trimmed), sliced thinly on a bias
- 1 Serrano pepper sliced thinly on a bias (use jalapeño for less heat
- ¼ cup (4g) mint leaves fresh or Thai basil leaves, torn
- ½ cup (6g) cilantro leaves and tender stems, chopped
- ¼ cup (28g) peanut roasted, chopped
Instructions
- Preheat the oven to 450ºF/232ºC.
- Parboil the potatoes. Add the potatoes to a large saucepan. Cover with cold water and season with the kosher salt or sea salt. Bring to a boil, then reduce the heat to maintain a decent simmer for 12 to 15 minutes, dependent on size, until just fork tender but not too soft. Drain the potatoes in a colander and pat dry if there’s any water clinging to them.
- Smash the potatoes. Transfer potatoes to two rimmed baking sheets. Use the bottom of a glass, measuring cup, or mug to firmly smush down on the potatoes (but not too firmly, you don’t want them to fall apart into a bunch of pieces).
- Roast the potatoes. Drizzle some of the olive oil on top of the potatoes and coat the top side; gently flip, add more oil, and coat the other side of the potatoes. If the potatoes feel dry, add a bit more oilNote: you can also pour the oil into a small bowl and use a pastry brush to coat the oil onto the potatoes. This technique allows you to use a bit less oil and also ensures a more even coating of oil, but is a bit more time consuming. Season the potatoes with some kosher salt or sea salt. Roast in the preheated oven for 30 minutes, switching the pans’ location in the oven halfway through (but do not flip the potatoes), or until the potatoes are crispy and browned.
- Meanwhile, make the Ginger-Tahini Sauce. In a food processor, combine the lime juice, sesame oil, tahini, tamari, maple syrup, ginger, and garlic until well combined and relatively smooth. Add the ice water and blend again until the sauce is thick but pourable. Season with a pinch of salt as needed.
- Pile the warm potatoes on a serving platter. Drizzle some sauce on top. Scatter the scallions, sliced serrano pepper, mint or Thai basil leaves, chopped cilantro, and peanuts on top of the potatoes. Serve remaining sauce on the side for dipping.
Notes
- If baby golden potatoes are unavailable, substitute with baby red potatoes.
- Adjust kosher salt quantity depending on salt type; 2 tbsp Morton's kosher salt is used in place of 4 tbsp Diamond Crystal.
- Applying olive oil with a pastry brush helps use less oil more evenly.
- Roasted cashews or almonds can replace peanuts or omit nuts if allergic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 (as a side)
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 624mg | 26% |
| Potassium | 816mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 37mg | 41% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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