CRISPY SMASHED POTATO SALAD

Serves 4
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Directions

  1. 1Place your Jersey Royals in a pot of cold, salted water, bring to the boil, then simmer until fork tender (25-30 minutes).
  2. 2Place your Jersey Royals in a pot of cold, salted water, bring to the boil, then simmer until fork tender (25-30 minutes).
  3. 3Place your Jersey Royals in a pot of cold, salted water, bring to the boil, then simmer until fork tender (25-30 minutes).
  4. 4Preheat your oven to 180 degrees celsius.
  5. 5Preheat your oven to 180 degrees celsius.
  6. 6Preheat your oven to 180 degrees celsius.
  7. 7Make the dressing by combining mayo, yoghurt, tahini, chilli crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest + juice, mix well, loosening with a splash of water if needed, set aside in the fridge.
  8. 8Make the dressing by combining mayo, yoghurt, tahini, chilli crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest + juice, mix well, loosening with a splash of water if needed, set aside in the fridge.
  9. 9Make the dressing by combining mayo, yoghurt, tahini, chilli crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest + juice, mix well, loosening with a splash of water if needed, set aside in the fridge.
  10. 10Allow to steam dry completely once the potatoes are fork tender, then, on a large lined baking tray, place + flatten the potatoes with the bottom of a glass.
  11. 11Allow to steam dry completely once the potatoes are fork tender, then, on a large lined baking tray, place + flatten the potatoes with the bottom of a glass.
  12. 12Allow to steam dry completely once the potatoes are fork tender, then, on a large lined baking tray, place + flatten the potatoes with the bottom of a glass.
  13. 13Sprinkle with salt + pepper, then drizzle generously with olive oil, roast for 30-45 minutes, turning half-way, until completely crisp + golden, add a splash more oil if required.
  14. 14Sprinkle with salt + pepper, then drizzle generously with olive oil, roast for 30-45 minutes, turning half-way, until completely crisp + golden, add a splash more oil if required.
  15. 15Sprinkle with salt + pepper, then drizzle generously with olive oil, roast for 30-45 minutes, turning half-way, until completely crisp + golden, add a splash more oil if required.
  16. 16Allow the potatoes to cool once cooked, then to finish the sauce add the spring onion, fresh coriander + sesame seeds, mixing well.
  17. 17Allow the potatoes to cool once cooked, then to finish the sauce add the spring onion, fresh coriander + sesame seeds, mixing well.
  18. 18Allow the potatoes to cool once cooked, then to finish the sauce add the spring onion, fresh coriander + sesame seeds, mixing well.
  19. 19In a large bowl spoon in 1/2 the dressing, pour in the potatoes, then mix carefully to fully coat, add more dressing as required, then finish with more spring onion, sesame seeds + chilli crisp, serve as a side, or simply enjoy!
  20. 20In a large bowl spoon in 1/2 the dressing, pour in the potatoes, then mix carefully to fully coat, add more dressing as required, then finish with more spring onion, sesame seeds + chilli crisp, serve as a side, or simply enjoy!
  21. 21In a large bowl spoon in 1/2 the dressing, pour in the potatoes, then mix carefully to fully coat, add more dressing as required, then finish with more spring onion, sesame seeds + chilli crisp, serve as a side, or simply enjoy!

Ingredients

  • 750 g Jersey Royal potatoes
  • 750 g Jersey Royal potatoes
  • 750 g Jersey Royal potatoes
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • olive oil
  • olive oil
  • olive oil
  • 4 tbsp mayo
  • 4 tbsp mayo
  • 4 tbsp mayo
  • 4 tbsp Greek style yoghurt
  • 4 tbsp Greek style yoghurt
  • 4 tbsp Greek style yoghurt
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tsp chilli crisp
  • 2 tsp chilli crisp
  • 2 tsp chilli crisp
  • 1 lime zest
  • 1 lime zest
  • 1 lime zest
  • 1 lime juice
  • 1 lime juice
  • 1 lime juice
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 1 thumb sized knob ginger, minced
  • 1 thumb sized knob ginger, minced
  • 1 thumb sized knob ginger, minced
  • 2 tbsp spring onion, chopped
  • 2 tbsp spring onion, chopped
  • 2 tbsp spring onion, chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp toasted black sesame seeds
  • 1 tbsp toasted black sesame seeds
  • 1 tbsp toasted black sesame seeds
  • 1 tbsp toasted white sesame seeds
  • 1 tbsp toasted white sesame seeds
  • 1 tbsp toasted white sesame seeds
CRISPY SMASHED POTATO SALAD | Clip Recipe