Crispy Smashed Potato Salad and Chilli Crisp Tahini:

Ingredients: (serves 4 as side)

750g Jersey Royal potatoes
Salt, pepper + olive oil

4 tbsp mayo
4 tbsp Greek style yoghurt
2 tbsp tahini
2 tsp chilli crisp
1 lime, zest + juice
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 garlic clove, minced
1 thumb sized knob ginger, minced
2 tbsp spring onion, chopped
2 tbsp fresh coriander, chopped
1 tbsp each toasted black + white sesame seeds

Method:

1. Place your Jersey Royals in a pot of cold, salted water. Bring to the boil, then simmer until fork tender (25-30 minutes). Meanwhile, preheat your oven to 180 degrees celsius.

2. Whilst the potatoes boil, make the dressing. In a mixing bowl, combine mayo, yoghurt, tahini, chilli crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest + juice. Mix well, loosening with a splash of water if needed. Set aside in the fridge.

3. Once the potatoes are fork tender, allow to steam dry completely. Then, on a large lined baking tray, place + flatten the potatoes with the bottom of a glass – being careful not to overcrowd. Sprinkle with salt + pepper, then drizzle generously with olive oil. Roast for 30-45 minutes, turning half-way, until completely crisp + golden. You may need to add a splash more oil if required.

4. Allow the potatoes to cool once cooked, then to finish the sauce add the spring onion, fresh coriander + sesame seeds, mixing well. In a large bowl spoon in 1/2 the dressing. Pour in the potatoes, then mix carefully to fully coat. Add more dressing as required, then I like to finish with more spring onion, sesame seeds + chilli crisp. Serve as a side, or simply enjoy!