Description
A delightful salad featuring crispy smashed potatoes topped with a spicy chili crisp tahini dressing.
Ingredients
Scale
- 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