Name: Crispy Ginger Smashed Potatoes
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Ingredients: 3 lb baby yellow potatoes (baby or mini sized); 4 tbsp kosher salt (for boiling water); 4.5 tbsp extra virgin olive oil; 2 tbsp lime juice (freshly squeezed); 1.5 tbsp toasted sesame oil; 0.25 cup pure tahini; 1 tbsp soy sauce (or tamari); 2 tsp maple syrup; 1 inch ginger (grated); 3 clove garlic (minced); 2 tbsp ice water (to thin sauce); 2 null scallions (sliced thinly); 1 null serrano (sliced thinly); 0.25 cup fresh mint (torn); 0.5 cup cilantro (chopped); 0.25 cup roasted peanuts (chopped)

Instructions

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1

Preheat your oven to 450ºF (232ºC).
2

Parboil the baby yellow potatoes (3 lb) in a large saucepan. Cover with cold water and season with kosher salt (4 tbsp). Simmer for 12 to 15 minutes until fork-tender. Drain and pat dry.
3

Transfer potatoes to two baking sheets. Use the bottom of a glass or mug to firmly smash each potato without breaking them apart.
4

Coat the potatoes evenly with extra virgin olive oil (4.5 tbsp). Season with additional salt if desired. Roast for 30 minutes, switching the tray positions halfway through, until deeply browned and crispy.
5

Prepare the sauce by blending lime juice (2 tbsp), toasted sesame oil (1.5 tbsp), pure tahini (0.25 cup), soy sauce (1 tbsp), maple syrup (2 tsp), ginger (1 inch), and garlic (3 clove) in a food processor. Add ice water (2 tbsp) and blend until thick yet pourable.
6

Arrange warm potatoes on a platter. Drizzle with the dressing and top with scallions (2), serrano (1), fresh mint (0.25 cup), cilantro (0.5 cup), and roasted peanuts (0.25 cup).