Description

Crispy Smashed Potatoes with Ginger-Tahini Dressing are a delightful and flavorful side dish featuring tender boiled mini potatoes, smashed and oven-roasted to golden crispiness. Topped with a creamy, zesty ginger-tahini sauce and garnished with fresh herbs, serrano pepper, and crunchy peanuts, this recipe combines vibrant textures and bold flavors perfect for any meal.

Ingredients

Scale

Potatoes

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

Ginger-Tahini Dressing

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 or finely minced
2 tablespoons ice water

Garnishes

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

Preheat Oven: Preheat the oven to 450ºF (232ºC) to prepare for roasting the potatoes to a crispy finish.
Parboil Potatoes: Place the potatoes in a large saucepan, cover with cold water, and add kosher or sea salt. Bring to a boil, then reduce heat to a simmer and cook for 12 to 15 minutes until just fork tender but not too soft. Drain and dry off any excess water.
Smash Potatoes: Transfer the cooked potatoes to two rimmed baking sheets. Use the bottom of a glass, measuring cup, or mug to firmly press down on each potato, smashing them gently without breaking them apart.
Roast Potatoes: Drizzle olive oil over the potatoes and coat the top. Flip gently, add more oil, and coat the other side. Season with salt. Roast in the oven for 30 minutes, switching pan locations halfway through, until potatoes are crispy and golden brown. Avoid flipping during roasting.
Make Ginger-Tahini Sauce: In a food processor, combine lime juice, toasted sesame oil, tahini, tamari, maple syrup, grated ginger, and garlic. Blend until smooth. Add ice water and blend again to achieve a thick but pourable consistency. Season with salt as needed.
Serve: Arrange the warm roasted potatoes on a serving platter. Drizzle with some ginger-tahini sauce, then scatter the scallions, serrano pepper, mint or Thai basil, cilantro, and chopped peanuts on top. Serve the remaining sauce on the side for dipping.

Notes

The type of kosher salt affects volume measurements; Diamond Crystal is less dense than table salt.
Using a pastry brush to apply olive oil can reduce oil usage and provide more even coating.
Adjust spiciness by substituting serrano pepper with jalapeño.
Ensure potatoes are just fork-tender when boiled to prevent falling apart during smashing.
If tahini is too thick, add a bit more ice water to adjust sauce consistency.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: Fusion

Keywords: smashed potatoes, roasted potatoes, ginger tahini dressing, side dish, crispy potatoes, vegan dressing, garlic potatoes, fresh herbs, easy potato recipe