An addictive blend of textures and gourmet Asian-inspired flavors. The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts.
– Baby or mini golden/yellow potatoes – Diamond Crystal kosher salt – Extra virgin olive oil – Lime juice – Toasted sesame oil – Tahini – Tamari or soy sauce – Maple syrup – Ginger – Garlic cloves – Ice water – Scallions – Serrano pepper – Fresh mint leaves – Cilantro leaves – Roasted peanuts
Cover the potatoes with cold water, season very generously with salt, and bring to a boil. Reduce heat and simmer for 12-15 minutes until just fork tender. Drain the potatoes.
Transfer the potatoes to two rimmed sheet pans. Using the bottom of a mug, measuring cup, or glass, smash down on them. Use a pastry brush or your hands to coat them in oil, flip and repeat. Season with salt and pepper. Roast the potatoes at 450ºF/232ºC for 30 minutes, rotating the location of the pans in the oven halfway through, until crispy and brown on the outside but tender on the inside.
For the ginger-tahini sauce, add all the ingredients to a food processor. Blend until smooth, creamy and thick but pourable.
Transfer the roasted potatoes to a serving platter. Drizzle some of the sauce on top. Scatter the sliced scallions on top. Scatter the sliced chili peppers, mint/Thai basil and cilantro on top.
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