This viral recipe is the kind of recipe people make once and then keep on repeat. It’s crunchy, creamy, spicy, and super satisfying.
WHY YOU'LL LOVE THIS RECIPE
These smashed potatoes hold up better than traditional potato salad because the potatoes are roasted, not just boiled, so you get crunch that stays even after tossing.
INGREDIENTS
Here is everything you'll need for this recipe: Baby potatoes, Salt and pepper, Olive oil, Mayo, Greek yogurt, Tahini, Chili crisp, Lime, Soy sauce, Rice wine vinegar, Garlic, and more
Add baby potatoes to a pot of cold salted water. Bring to a boil, then reduce to a simmer and cook 25 to 30 minutes until fork-tender.
STEP 1: BOIL THE POATOES
STEP 2: PREHEAT OVEN
While potatoes cook, preheat oven to 180°C (350°F). Line a baking tray with parchment.
STEP 3: MAKE THE DRESSING
In a bowl, mix mayo, yogurt, tahini, chili crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest, and lime juice. Stir until smooth.
STEP 4: SMASH AND ROAST
Drain potatoes and dry completely. Transfer to the tray and smash each potato with a flat surface. Season and drizzle with olive oil. Roast 30 to 45 minutes, turning halfway,
STEP 5: FINISH THE DRESSING
Let potatoes cool slightly. Stir spring onions, coriander, and toasted sesame seeds into the dressing.
STEP 6: TOSS
Add half the dressing to a large bowl, then add roasted potatoes and toss gently. Finish with spring onions, sesame seeds, and a drizzle of chili crisp. Serve warm or slightly cooled.
STORAGE TIPS
Refrigerate leftovers in an airtight container up to 3 days.Reheat in the oven or air fryer to bring back crispness, then toss with a little extra dressing if needed.
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