Tahini Smashed Potatoes

How to Make Tahini Smashed Potatoes

1. 1

   Step 1: 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 1/2 lbSmall Yukon Gold or baby potatoes
   • 1 tbspKosher salt (for boiling)
   
2. 2

   Step 2: 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.
   
3. 3

   Step 3: 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

   • 1/3 cupTahini (well stirred)
   • 2 tbspFresh lemon juice
   • 2 clovesGarlic, minced
   • 3 tbspWarm water (to thin dressing)
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: 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
   
5. 5

   Step 5: 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.
   

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.