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. 2Preheat your oven to 180 degrees celsius.
  3. 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.
  4. 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.
  5. 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.
  6. 6Allow the potatoes to cool once cooked, then to finish the sauce add the spring onion, fresh coriander + sesame seeds, mixing well.
  7. 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!

Ingredients

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