Dinner

Crispy Smashed Potatoes with Ginger-Tahini Dressing Recipe

ByLila Prescott September 11, 2026September 11, 2026

Introduction

Crispy smashed potatoes are a delightful side dish that combines tender, flavorful potatoes with a crunchy exterior. Paired with a zesty ginger-tahini dressing, this recipe adds a unique twist perfect for gatherings or weeknight dinners.

A white oval plate holds a colorful dish starting with a base of golden-brown roasted potato halves layered unevenly. On top, thin slices of green jalapeño peppers and chopped green onions are sprinkled all over. Fresh green herbs, including basil leaves and finely chopped cilantro, are scattered evenly, adding more green color and texture. Light pinkish-orange creamy sauce is drizzled in small dollops over the potatoes and herbs. The plate is set on a white marbled surface, enhancing the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds (1.4 kg) baby or mini golden/yellow potatoes*
4 tablespoons Diamond Crystal kosher salt** or 2 tablespoons sea salt, plus more to season

4 to 5 tablespoons extra virgin olive oil***
2 tablespoons freshly squeezed lime juice

1 ½ tablespoons toasted sesame oil
¼ cup (56g) tahini

1 tablespoon tamari or soy sauce
2 teaspoons maple syrup
1-inch piece ginger, grated

3 garlic cloves, crushed with a press or finely minced
2 tablespoons ice water
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) fresh mint leaves or Thai basil leaves, torn
½ cup (6g) cilantro leaves and tender stems, chopped

¼ cup (28g) roasted peanuts, chopped****

Instructions

Step 1: Preheat the oven to 450ºF (232ºC).
Step 2: Place the potatoes in a large saucepan and cover with cold water. Add kosher salt or sea salt. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes until just fork tender but not too soft. Drain and pat dry.

Step 3: Transfer potatoes to two rimmed baking sheets. Use the bottom of a glass or measuring cup to gently smash each potato, taking care not to break them apart completely.
Step 4: Drizzle olive oil over the potatoes, coating the top side. Flip gently, add more oil, and coat the other side. Season with salt. Roast in the oven for 30 minutes, swapping the pans halfway through but without flipping the potatoes again, until crispy and browned.
Step 5: While roasting, prepare the dressing. In a food processor, blend lime juice, toasted sesame oil, tahini, tamari, maple syrup, grated ginger, and garlic until smooth. Add ice water and blend until thick but pourable. Adjust seasoning with salt if needed.

Step 6: Arrange the warm potatoes on a serving platter. Drizzle dressing over the top. Scatter scallions, serrano pepper, mint or Thai basil, chopped cilantro, and roasted peanuts. Serve remaining dressing on the side for dipping.

Tips & Variations

Use a pastry brush to apply olive oil for a more even coating and less oil use.
Substitute serrano pepper with jalapeño or omit for a milder dish.

Try fresh parsley instead of cilantro if preferred.
For extra crunch, roast the peanuts lightly before chopping.

Storage

Store leftover potatoes and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in the oven or toaster oven to restore crispiness. Serve dressing chilled or bring to room temperature before use.

How to Serve

A large white oval plate holds crispy golden-brown smashed potatoes arranged in a loose pile. On top of the potatoes, there is a light pink creamy sauce drizzled in spots, mixed with thin green rounds of sliced jalapeños and chopped green onions scattered evenly. Fresh green herbs, including small leaves and chopped pieces, are sprinkled generously, adding a fresh touch. The plate sits on a white marbled surface, emphasizing the vivid colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use small red potatoes or fingerlings as alternatives, but baby or mini golden potatoes tend to have the best texture and flavor for smashing and roasting.