There’s something incredibly satisfying about a plate of crispy smashed potatoes. Perhaps it’s the way they crackle under your fork, or maybe the tantalizing aroma that wafts towards you as you coax them out of the oven. These aren’t just any potatoes—they’re transformed into an addictive salad topped with a spicy chili crisp tahini that’s impossible to resist. The first time I made this dish, it was a night of culinary exploration, and with every bite, I fell more in love with the joy and creativity of cooking. Whether sharing it among friends or enjoying a quiet dinner alone, this Crispy Smashed Potato Salad makes for a comforting yet exciting dish that caters to all occasions.
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 40 minutes
- Total Duration: 50 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 350
- Protein: 8 grams
- Carbs: 42 grams
- Fats: 18 grams
- Fiber: 5 grams
- Sugars: 1 gram
- Sodium: 220 mg
Why You’ll Love This Crispy Smashed Potato Salad with Chilli Crisp Tahini
This dish is not just a salad; it’s an experience. The rustic charm of smashed baby potatoes, perfectly roasted until golden, meets the bold and creamy flavor of tahini fused with citrus brightness from lemon juice. And let’s not forget the chili crisp—a delightful infusion of heat and crunch that elevates this salad to a whole new level. It’s the ideal balance between comfort and adventure, and it pairs beautifully with fresh herbs that add a pop of color and freshness. You’ll find yourself returning to this recipe time after time!
The Complete Cooking Journey
This cooking journey is one of simplicity with a sprinkle of excitement. From boiling the potatoes to the glorious moment you drizzle that tantalizing tahini sauce, you’ll enjoy every step. It’s a blend of cooking techniques that requires minimal effort but yields maximum flavor, perfect for home cooks who want to impress without being overwhelmed.
Ingredients:
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup tahini
- 1 tablespoon lemon juice
- 2 tablespoons chili crisp
- Fresh herbs (such as parsley or cilantro) for garnish
Method:
Step 1: Boil the Potatoes
Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
Step 2: Preheat the Oven
Preheat the oven to 425°F (220°C).
Step 3: Smash the Potatoes
Place the potatoes on a baking sheet and gently smash them with a fork or the bottom of a cup.
Step 4: Season the Potatoes
Drizzle with olive oil and sprinkle with salt and pepper.
Step 5: Roast the Potatoes
Roast in the oven for 25-30 minutes until crispy and golden.
Step 6: Prepare the Tahini Dressing
In a bowl, mix together tahini and lemon juice, then drizzle in the chili crisp. Stir until well combined.
Step 7: Drizzle the Tahini Sauce
Once the potatoes are done, remove from the oven and drizzle the tahini mixture over the top.
Step 8: Garnish and Serve
Garnish with fresh herbs and serve warm.
Serving Suggestions & Pairings
This salad shines alone as a hearty snack or can be the star of a cozy gathering. Pair it with grilled chicken or fish for a complete meal or serve it alongside a refreshing cucumber and tomato salad for a light lunch. It’s also a fantastic side for barbecues or picnics, bringing bold flavors to any backyard feast.
Storage & Leftovers Guide
If you happen to have leftovers (which is a rarity in my kitchen!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a warm oven for about 10-15 minutes until they regain their crispness. While reheating is possible, the potatoes are best enjoyed fresh, so I’d recommend sharing this dish with friends to avoid any leftovers!
Kitchen Wisdom & Success Tips
- Choose the Right Potatoes: Baby Yukon gold or red potatoes work beautifully for this recipe. Their creamy texture holds up perfectly when roasted.
- Watch the Potato Smash: Don’t flatten them completely; a gentle smash allows for crispy edges while keeping some fluffiness inside.
- Herb Varieties: Feel free to experiment with different herbs. Dill or chives also work wonderfully with the tahini dressing.
Flavor Variations & Adaptations
Want to mix it up? Try adding a hint of garlic to your tahini sauce or toss in some roasted garlic cloves with the potatoes for an extra punch. You can adjust the heat level of the chili crisp based on your preference or even swap tahini for a nut-free option like sunflower seed butter.
Reader Questions & Solutions
-
Q: Can I use regular potatoes instead of baby potatoes?
A: Yes, but be sure to cut them into similar-sized pieces for even cooking. -
Q: What if I don’t have tahini?
A: You can replace it with creamy peanut butter or make a quick yogurt dressing instead. -
Q: Is there a way to make this dish vegan?
A: This recipe is already vegan-friendly! Enjoy guilt-free indulgence. -
Q: How can I make it a bit tangier?
A: Add more lemon juice to the tahini dressing or mix in a splash of vinegar for extra zing. -
Q: What’s the best way to make the potatoes crispy?
Make sure they are well spaced on the baking sheet to allow air circulation, which helps achieve that perfect crunch!
Wrapping Up
Cooking should always be a celebration of flavors and togetherness, and this Crispy Smashed Potato Salad with Chilli Crisp Tahini allows you to enjoy just that. With a crispy exterior, a fluffy center, and a delectable sauce that sings with every bite, it’s no wonder this dish has found a permanent spot in my recipe rotation. So grab your baby potatoes, unleash your creativity, and let the wonderful flavors take you on a journey that’s both comforting and exciting. Happy cooking!
Print
Crispy Smashed Potato Salad with Chilli Crisp Tahini
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful salad featuring crispy smashed potatoes topped with a spicy chili crisp tahini dressing.
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup tahini
- 1 tablespoon lemon juice
- 2 tablespoons chili crisp
- Fresh herbs (such as parsley or cilantro) for garnish
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
- Preheat the oven to 425°F (220°C).
- Place the potatoes on a baking sheet and gently smash them with a fork or the bottom of a cup.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes until crispy and golden.
- In a bowl, mix together tahini and lemon juice, then drizzle in the chili crisp. Stir until well combined.
- Once the potatoes are done, remove from the oven and drizzle the tahini mixture over the top.
- Garnish with fresh herbs and serve warm.
Notes
Best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
