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Crispy Smashed Potatoes with Ginger-Tahini Dressing
Ingredients
  • subheading: Potatoes:
  • 3 pounds (1.4 kg) baby or mini golden/yellow potatoes
  • 4 tablespoons Diamond Crystal kosher salt or 2 tablespoons sea salt, plus more to season
  • 4 to 5 tablespoons extra virgin olive oil
  • subheading: Ginger-Tahini Sauce:
  • 1 ¼ tablespoons freshly squeezed lime juice (2 ½)
  • 2 ¼ teaspoons toasted sesame oil (1 ½ tablespoons)
  • ⅓ cup (56g) tahini (⅔)
  • 1 tablespoon tamari or soy sauce (2)
  • 2 ¼ teaspoons maple syrup (1 ½ tablespoons)
  • 1- inch piece ginger, grated (2 ½ ")
  • 1 to 2 garlic cloves, crushed with a press or finely minced (3)
  • 2 tablespoons ice water (4)
  • subheading: Toppings (or serve with protein rich salad, like white beans & brocolli):
  • 2 scallions (top 1 inch trimmed), sliced thinly on a bias
  • 1 serrano pepper, sliced thinly on a bias (use jalapeño for less heat)
  • ¼ cup (4g) fresh mint leaves or Thai basil leaves, torn
  • ½ cup (6g) cilantro leaves and tender stems, chopped
  • ¼ cup (28g) roasted peanuts, chopped
Note: Ingredients may have been altered from the original.
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