Description
This Crispy Smashed Potato Salad with Chilli Crisp Tahini combines perfectly crispy roasted baby potatoes with a creamy, spicy, and tangy tahini dressing infused with chilli crisp. Tossed with fresh, crunchy vegetables and herbs, it’s a vibrant, flavorful salad that works wonderfully as a side or a light main dish. The potatoes are parboiled then smashed and roasted to achieve an irresistible crunch on the edges while keeping a soft interior. The chilli crisp tahini dressing adds a nutty, spicy kick complemented by fresh lemon juice and herbs.
Ingredients
Scale
For the crispy potatoes:
- 1 kg baby potatoes (new potatoes or small Yukon golds, similar size if possible)
- 3 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder (optional but recommended)
- ½ tsp smoked paprika (optional, for a smoky note)
For the chilli crisp tahini dressing:
- 80 g (about 1/3 cup) tahini, well-stirred
- 3 tbsp lemon juice (freshly squeezed)
- 1–2 tbsp rice vinegar or white wine vinegar
- 1–3 tbsp chilli crisp (adjust to heat preference)
- 1 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 small garlic clove, very finely grated or minced
- 4–6 tbsp cold water, as needed to thin
- Pinch of salt, to taste
For the salad and toppings:
- 3 spring onions (scallions), finely sliced (white and green parts)
- ½ small red onion, very thinly sliced (or 2 shallots)
- ½ small cucumber, deseeded and chopped into small cubes
- 10–12 radishes, thinly sliced
- 1 small bunch fresh coriander (cilantro), roughly chopped
- 1 small bunch fresh parsley, roughly chopped
- 2 tbsp toasted sesame seeds (white, black, or mixed)
- 2–3 tbsp extra chilli crisp, for drizzling
- Flaky sea salt, to finish
- Extra lemon wedges, for serving
Instructions
- Prepare and parboil the potatoes: Preheat your oven to 220°C (430°F), or 200°C fan. Rinse the baby potatoes and scrub off any dirt; leave the skins on. Place potatoes in a large pot, cover with cold water by 2–3 cm, add 1 tbsp salt, bring to a boil, then reduce to a lively simmer. Cook for 12–15 minutes until just fork-tender but not falling apart. Drain well in a colander and let them steam-dry for 5 minutes to evaporate excess moisture, which helps crispiness.
- Smash the potatoes: Line a large baking tray with baking paper or lightly oil the tray. Transfer the potatoes to the tray, spacing them out. Using the bottom of a glass, measuring cup, or potato masher, gently press each potato to about 1–1.5 cm thick, aiming for craggy edges but keeping them intact. Tuck any broken pieces back in as they become the crispiest.
- Season and roast the potatoes: Drizzle the smashed potatoes with 3 tbsp olive oil, coating as much surface as possible. Sprinkle evenly with 1 tsp fine sea salt, ½ tsp black pepper, garlic powder, and smoked paprika (if using). Roast on the top oven rack for 25–35 minutes, flipping once halfway, until deep golden brown and extra crispy at the edges. Watch closely during the last 5–10 minutes as thinner potatoes cook faster.
- Make the chilli crisp tahini dressing: In a medium bowl, whisk together tahini, lemon juice, rice vinegar, soy sauce, honey, and grated garlic. The mixture may thicken or seize – this is normal. Gradually add 3–4 tbsp cold water, whisking until the dressing is smooth and pourable with a thick cream consistency. Stir in 1–3 tbsp chilli crisp to your desired heat and oiliness. Adjust seasoning by adding more lemon, salt, or honey as needed.
- Prep the salad mix-ins: Thinly slice spring onions and red onion, slice radishes, and chop cucumber into small cubes. Roughly chop coriander and parsley, discarding thick stems. Toast sesame seeds in a dry pan over medium heat for 2–3 minutes until fragrant and golden. Set aside to cool.
- Assemble the crispy smashed potato salad: Once potatoes are crisp and golden, remove from oven and let sit for 5–10 minutes to firm up. Transfer to a large serving platter or shallow bowl keeping many potatoes in larger chunks. While still warm, drizzle about half the chilli crisp tahini dressing over and gently toss to coat potatoes, keeping them mostly intact. Scatter spring onions, red onion, radishes, cucumber, and herbs on top. Drizzle with more dressing to taste, then spoon extra chilli crisp in puddles over the salad.
- Finish and serve: Sprinkle toasted sesame seeds and flaky sea salt over everything. Add an extra squeeze of lemon if desired. Serve warm or at room temperature. If serving later, hold back some dressing to drizzle just before eating to maintain crispiness. Offer extra chilli crisp and lemon wedges on the side for guests to adjust heat and acidity.
Notes
- Parboiling the potatoes before roasting helps them cook evenly and get crispy edges while staying fluffy inside.
- Be gentle when smashing the potatoes to keep most pieces intact for larger crispy chunks.
- Adjust chilli crisp quantity in the dressing to control the heat level to your preference.
- If you don’t have chilli crisp, substitute with chili oil plus crispy fried shallots or garlic for texture.
- Use fresh lemon juice and good-quality tahini for the best flavor in the dressing.
- To keep potatoes extra crispy when serving later, add dressing just before eating.
- This salad is delicious served warm or at room temperature as a side or light main dish.
