Crispy Smashed Potatoes with Tahini Sauce
Ingredients
Smashed potatoes
- 15 mini Yukon gold potatoes
- 2 to 3 tablespoons avocado oil
- 1/2 teaspoon salt
Creamy tahini sauce
- 1/4 cup tahini
- 2-3 tablespoons filtered water (add more for thinner sauce)
- 2 teaspoons lemon juice
- 1/2 tablespoon garlic powder
- 1/8 teaspoon salt
Garnish
- Chopped green onion
- Chopped fresh cilantro
Preparation
Fill a large pot with water and bring to a boil. Add a pinch of salt to the water and slowly add the potatoes. Boil for 15 to 20 minutes or until the potatoes are tender.
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Remove the boiled potatoes from the water and let them dry for 5 minutes. Evenly place the potatoes on an oiled baking pan.
Using a fork or a potato masher, mash the cooked potatoes so that they are about 1/2 inch thick.
Drizzle the potatoes with oil and salt. Bake for 40 minutes or until crispy.
While the potatoes are baking, mix the tahini sauce ingredients together and place the sauce in the refrigerator.
To serve, arrange the crispy potatoes on a plate and top with the creamy tahini sauce, chopped green onion, fresh cilantro, salt, and pepper.
Serve and eat immediately.
Tips
For extra crispy potatoes, mash them thinner.
If you are oil-free, skip adding the oil.
Add more water to the tahini sauce for a thinner consistency.
