Crispy Smashed Potatoes with Ginger-Tahini Dressing

rainbowplantlife.com

Miriam Feese

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:

2 tablespoons freshly squeezed lime juice

1 ½ tablespoons toasted sesame oil

¼ cup (56g) tahini

1 tablespoon tamari or soy sauce

2 teaspoons maple syrup

1- inch piece ginger, grated

3 garlic cloves, crushed with a press or finely minced

2 tablespoons ice water

subheading: Toppings:

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****

Directions at rainbowplantlife.com

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