1Place your Jersey Royals in a pot of cold, salted water, bring to the boil, then simmer until fork tender (25-30 minutes).
2Preheat your oven to 180 degrees celsius.
3Make 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.
4Allow 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.
5Sprinkle 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.
6Allow the potatoes to cool once cooked, then to finish the sauce add the spring onion, fresh coriander + sesame seeds, mixing well.
7In 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!