Baking side vegetarian tahini comfort-food

Tahini Smashed Potatoes

Name: Tahini Smashed Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb Small Yukon Gold or baby potatoes; 1 tbsp Kosher salt (for boiling); 3 tbsp Extra-virgin olive oil; 0.33 cup Tahini (well stirred); 2 tbsp Fresh lemon juice; 2 clove Garlic, minced; 3 tbsp Warm water (to thin dressing); 0.5 tsp Freshly ground black pepper; 1 tsp Flaky sea salt (for finishing); 2 tbsp Fresh parsley, chopped

Crisp-edged smashed potatoes finished in a glossy, lemony tahini dressing for a creamy, nutty twist on a classic side. Bright parsley and flaky sea salt lift the richness so these pair beautifully with weeknight mains or a holiday spread.

0.0(0 reviews)

Prep: 15m · Cook: 35m · Total50 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Tahini (well stirred)

Tahini is a paste made from toasted, ground sesame seeds and is a staple of Middle Eastern and Mediterranean cuisines, used in hummus, dressings, and sauces. It tastes richly nutty with a slightly bitter toasted note and has a creamy, oily texture and sesame aroma. You can find it in most supermarkets (international or natural-foods aisle), Middle Eastern markets, or online. Good substitutes include sunflower seed butter (similar texture and neutral flavor, allergy-friendly) or smooth peanut butter thinned with water and a little lemon juice, though the flavor will be different.

Jake's note

"This riff brings tahini's savory depth to a familiar favorite — it shines alongside roasted meats or as a centerpiece for a vegetarian spread. Home cooks will love how a simple sauce transforms humble potatoes into something elegant and memorable."

Tahini Smashed Potatoes

Tahini Smashed Potatoes are a simple riff on a comfort classic that relies on one small twist: a glossy, lemon-forward tahini dressing instead of butter or heavy cream. The contrast is the point here — tender, billowy potato interiors give way to lacy, caramelized edges from a high-heat roast, while the tahini adds a sesame nuttiness that feels unexpectedly rich without being cloying. A squeeze of lemon and a scatter of parsley keep the flavor bright so each bite lands as savory, tangy, and herb-fresh.

This version works because of attention to texture and emulsion: steaming the cooked potatoes briefly before smashing ensures they dry and crisp, and whisking warm water into the tahini produces a silky sauce that coats without collapsing the fragile crust. It’s an easy side for weeknight proteins like roast chicken or broiled fish, and it’s composed enough to sit comfortably on a holiday table beside more traditional sides. Cook it for people who love contrast — creamy centers, crunchy edges, and a dressing that’s both grounding and lively.

Plan your timing

Enter your target meal time:

6:05 pm–6:15 pm→Cook the potatoes until tender

6:15 pm–6:25 pm→Smash and roast for crisp edges

6:25 pm–6:35 pm→Whisk the tahini-lemon dressing

6:35 pm–6:45 pm→Toss potatoes with tahini and finish

6:45 pm–6:55 pm→Serve warm

Ingredients

Yield

Instructions

Cook the potatoes until tender

Place the potatoes in a large pot and cover with cold water by 1 inch. Add the kosher salt, bring to a boil, then reduce to a simmer and cook until a fork slides in easily, about 15–18 minutes depending on size. Drain well and let sit in the colander for a couple minutes to steam-dry; dry potatoes crisp better.

For this step

1.5 lbSmall Yukon Gold or baby potatoes
1 tbspKosher salt (for boiling)

Smash and roast for crisp edges

Preheat the oven to 450°F (230°C). Arrange the drained potatoes on a rimmed baking sheet lined with parchment; use the bottom of a sturdy glass or a potato masher to press each potato until about 1/2-inch thick. Drizzle with 2 tablespoons olive oil and roast until edges are deep golden and crisp, 20–25 minutes, turning once for even browning.

For this step

3 tbspExtra-virgin olive oil

Whisk the tahini-lemon dressing

While the potatoes roast, whisk together tahini, lemon juice, minced garlic, warm water and black pepper in a bowl until smooth and glossy; if the tahini is very thick, add the water 1 tablespoon at a time until you reach a pourable-but-coating consistency. Taste and adjust acidity or pepper — add a pinch of kosher salt if the sauce needs it (the potatoes were salted in the boil).

For this step

0.38 cupTahini (well stirred)
2 tbspFresh lemon juice
2 cloveGarlic, minced
3 tbspWarm water (to thin dressing)
0.5 tspFreshly ground black pepper

Toss potatoes with tahini and finish

When the potatoes are crisp, transfer them to a large bowl or keep on the baking sheet and spoon the tahini dressing over while still warm; gently toss or tap the dressing onto each potato so edges remain crisp. Sprinkle with flaky sea salt and chopped parsley, and drizzle the remaining tablespoon of olive oil over top if desired for extra sheen.

For this step

1 tspFlaky sea salt (for finishing)
2 tbspFresh parsley, chopped

Serve warm

Arrange on a serving platter and serve immediately while crisp, with extra lemon wedges or chili flakes if you like a kick. These are best eaten the day they’re made to preserve the contrast between creamy interior and crunchy edges.

Tips from the kitchen

Start in cold water

Always cover potatoes with cold water and bring to a simmer; this ensures even cooking and prevents mealy centers or overcooked outsides.

Steam-dry after draining

Let the drained potatoes sit in the colander for a few minutes so surface moisture evaporates — drier skins mean crisper edges in the oven.

Smash to one thickness

Press each potato to roughly 1/2-inch so they cook evenly and develop consistent lacy edges; too thin and they’ll burn, too thick and they won’t crisp.

Warm water for tahini

Use warm (not hot) water to thin tahini a tablespoon at a time; it helps the paste loosen into a glossy, pourable emulsion without separating.

Add dressing while warm

Spoon the tahini onto the potatoes while they’re hot so the sauce melts slightly into the centers but tap it on the edges to preserve crispness.

Variations & substitutions

Roasted garlic tahini

Swap the raw minced garlic for 1–2 cloves of roasted garlic mashed into the dressing for a mellow, caramelized depth that complements the potatoes.

Spiced za'atar finish

Sprinkle za'atar and a drizzle of lemony olive oil instead of parsley for a Middle Eastern lift and an herby, tangy crunch on top.

Yogurt-tahini drizzle

Fold equal parts plain Greek yogurt into the tahini for a tangier, creamier sauce; reduce the water slightly to keep the consistency coating rather than runny.

Crispy skin upgrade

Leave the skins on and toss the smashed potatoes in a little semolina or cornmeal before roasting for extra crunch and a rustic texture.

Storage & make-ahead

These are best eaten the day they’re made because the tahini softens the crisp edges over time. Store leftovers in an airtight container in the refrigerator for up to 2 days; pour off any excess sauce that pools to avoid sogginess. To re-crisp, arrange on a baking sheet and warm at 425°F (220°C) for 8–10 minutes or pop in an air fryer for 3–5 minutes rather than microwaving.

What to serve with it

Serve warm alongside simply roasted or grilled proteins like lemon-herb chicken, broiled salmon, or charred kebabs, where the tahini echoes other nutty, smoky notes. For a vegetarian plate, pair with a bright chopped cucumber-tomato salad or roasted vegetables and finish with extra lemon wedges, flaky sea salt, and a drizzle of olive oil; a crisp white wine or a citrusy IPA complements the dish nicely.

Frequently asked questions

Can I use other potatoes?

Yes — Yukon Golds are ideal for their creamy interior and thin skins, but small red potatoes or fingerlings also work. Russets will crisp well but can be more fragile and may fall apart when smashed.

My tahini split or looked grainy, what went wrong?

Tahini can seize if mixed with very cold liquid; start with room-temperature tahini and whisk in warm water a tablespoon at a time until glossy. If it looks separated, whisk vigorously or add a touch more water to re-emulsify.

How do I keep the edges crisp after adding the sauce?

Spoon or tap the dressing onto the potato centers and toss gently so the edges remain exposed; serving immediately preserves the contrast between crunchy edges and soft insides.

Is the raw garlic too strong?

Raw garlic gives a bright, pungent hit that contrasts the tahini; if you prefer a milder flavor, use roasted or sautéed garlic or let the minced garlic sit with the lemon juice for a few minutes to mellow.

Can I make parts ahead for a dinner party?

You can parboil the potatoes a day ahead and refrigerate them drained; smash and roast just before serving for best texture, and whisk the tahini dressing shortly before plating.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Cook the potatoes until tender

Small Yukon Gold or baby potatoes1.5 lb
Kosher salt (for boiling)1 tbsp

Step 2: Smash and roast for crisp edges

Extra-virgin olive oil3 tbsp

Step 3: Whisk the tahini-lemon dressing

Tahini (well stirred)0.38 cup
Fresh lemon juice2 tbsp
Garlic, minced2 clove
Warm water (to thin dressing)3 tbsp
Freshly ground black pepper0.5 tsp

Step 4: Toss potatoes with tahini and finish

Flaky sea salt (for finishing)1 tsp
Fresh parsley, chopped2 tbsp

Nutrition Facts

Per serving: about 1 cup

Calories1197

Total Fat86.4g

Saturated Fat31.3g

Trans Fat0g

Polyunsaturated Fat11.6g

Monounsaturated Fat5.7g

Total Carbohydrates82.1g

Dietary Fiber7.6g

Total Sugars65.7g

Protein25.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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