Crispy Smashed Potato Salad with Chilli Crisp Tahini

My Crispy Smashed Potato Salad with Chilli Crisp Tahini delivers crunchy golden morsels meeting fresh herbs and a fiery tahini–chilli crisp drizzle for a salad that crackles with flavor. Warm smashed potatoes crisp to golden edges mingle with peppery radishes, spring onions, and fragrant herbs, all coated in a nutty, tangy dressing that pops with heat and texture. It’s perfect for an unforgettable lunch or a show-stopping side—come along as we break down every step to bring this crunchy, creamy delight to your table!

Key Ingredients

To build this flavor-packed salad, you’ll need a handful of simple, pantry-friendly items that shine in every bite:

• 1 kg baby potatoes (new potatoes or small Yukon golds, similar size if possible): Crisp up beautifully and provide a sturdy base for the salad.
• 3 tbsp olive oil: Coats the potatoes for deep golden roasting and rich flavor.
• 1 tsp fine sea salt: Enhances all the natural potato goodness.
• ½ tsp freshly ground black pepper: Adds subtle heat and aroma.
• ½ tsp garlic powder (optional but recommended): Infuses a gentle garlicky note.
• ½ tsp smoked paprika (optional, for a smoky note): Lends warm, smoky undertones.
• 80 g (about 1/3 cup) tahini, well-stirred: Forms the creamy, nutty backbone of the dressing.
• 3 tbsp lemon juice (freshly squeezed): Brightens the dressing with citrus zing.
• 1–2 tbsp rice vinegar or white wine vinegar: Balances richness with tang.
• 1–3 tbsp chilli crisp (adjust to heat preference): Brings spicy crunch and fiery depth.
• 1 tbsp soy sauce or tamari: Provides umami saltiness.
• 1 tbsp honey or maple syrup: Adds a touch of sweetness to balance the heat.
• 1 small garlic clove, very finely grated or minced: Amplifies savory complexity.
• 4–6 tbsp cold water, as needed to thin: Adjusts dressing to a smooth, pourable consistency.
• Pinch of salt, to taste: Fine-tunes savoriness in the dressing.
• 3 spring onions (scallions), finely sliced (white and green parts): Offer fresh crunch and mild onion flavor.
• ½ small red onion, very thinly sliced (or 2 shallots): Adds sharp, tangy bite.
• ½ small cucumber, deseeded and chopped into small cubes: Brings cool, crisp contrast.
• 10–12 radishes, thinly sliced: Introduce peppery crunch.
• 1 small bunch fresh coriander (cilantro), roughly chopped: Imparts bright, citrusy notes.
• 1 small bunch fresh parsley, roughly chopped: Lends herbaceous freshness.
• 2 tbsp toasted sesame seeds (white, black, or mixed): Sprinkle of nuttiness and texture.
• 2–3 tbsp extra chilli crisp, for drizzling: A final pop of heat and oiliness.
• Flaky sea salt, to finish: Gives delicate crunch and seasoning on top.
• Extra lemon wedges, for serving: Allow guests to boost the brightness as desired.

How To Make Crispy Smashed Potato Salad with Chilli Crisp Tahini

This recipe blends simple techniques—boiling, smashing, roasting, whisking, and tossing—into a show-stopping salad. You’ll parboil potatoes until fork-tender, smash them for craggy edges, roast until extra crisp, whisk together a creamy chilli-tahini dressing, and finish with fresh veggies and herbs for a harmony of textures and bold flavors.

1. Prepare and parboil the potatoes

Preheat your oven to 220°C (430°F), or 200°C fan. Rinse the baby potatoes and scrub off any dirt; leave the skins intact. Place them in a large pot, cover with cold water by about 2–3 cm, add 1 tbsp salt, and bring to a boil. Reduce heat to a lively simmer and cook for 12–15 minutes, until just fork-tender but not falling apart. Drain in a colander and let steam-dry for 5 minutes to evaporate excess moisture.

2. Smash the potatoes

Line a large baking tray (or two smaller ones) with baking paper or lightly oil the surface. Transfer the potatoes, spacing them apart. Using the bottom of a glass, a measuring cup, or a potato masher, gently press each potato to about 1–1.5 cm thickness. Aim for craggy edges while keeping them whole. Tuck any loose shards underneath—those ragged bits become the crispiest.

3. Season and roast the potatoes

Drizzle the smashed potatoes with 3 tbsp olive oil, making sure to coat as much surface area as possible. Sprinkle evenly with 1 tsp fine sea salt, ½ tsp black pepper, garlic powder, and smoked paprika if using. Roast on the top rack for 25–35 minutes, flipping once halfway, until deep golden brown and very crisp at the edges. Watch closely in the last 5–10 minutes to prevent burning.

4. Make the chilli crisp tahini dressing

While the potatoes roast, place the tahini in a medium bowl. Whisk in 3 tbsp lemon juice, rice vinegar, soy sauce, honey, and grated garlic. The mixture may thicken or seize—that’s normal. Add 3–4 tbsp cold water, one tablespoon at a time, whisking until smooth and pourable. Stir in 1–3 tbsp chilli crisp to reach your heat preference, then taste and adjust with extra lemon, salt, or honey.

5. Prep the salad mix-ins

Thinly slice the spring onions and red onion. Slice radishes and chop cucumber into small cubes. Roughly chop coriander and parsley, discarding thick stems. Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking often, until fragrant and lightly golden. Transfer to a small bowl to cool.

6. Assemble the crispy smashed potato salad

Once the potatoes are golden and extra crisp, remove them from the oven and let rest for 5–10 minutes to firm up. Transfer to a large serving platter or shallow bowl, keeping many in larger rustic chunks. While still warm, drizzle about half the chilli crisp tahini dressing and gently toss or fold with a spatula, preserving crisp surfaces.

7. Finish and serve

Scatter the spring onions, red onion, radishes, and cucumber over the potatoes. Add chopped coriander and parsley, reserving a little for garnish. Drizzle with more dressing and extra spoonfuls of chilli crisp in little puddles. Sprinkle toasted sesame seeds on top, finish with flaky sea salt and a squeeze of lemon juice. Serve warm or at room temperature, offering extra chilli crisp and lemon wedges on the side.

Serving Suggestions

Whether it’s a casual lunch or a festive gathering, these serving ideas will showcase your Crispy Smashed Potato Salad with Chilli Crisp Tahini in style:

• As a solo lunch: Pile the salad in a shallow bowl, drizzle extra chilli crisp, and garnish with fresh herbs for a satisfying midday meal.
• Alongside grilled proteins: Pair with grilled chicken or seared fish to balance juicy meat with crunchy potatoes and tangy dressing.
• Buffet crowd-pleaser: Arrange on a large platter, sprinkle more sesame seeds, and let guests help themselves to this colorful, flavor-packed salad.
• With crusty bread: Serve alongside warm baguette slices or ciabatta to soak up every last drop of creamy tahini and chili oil.

Tips For Perfect Crispy Smashed Potato Salad with Chilli Crisp Tahini

To get that irresistible crunch and flavor balance, here are some friendly pointers based on my own kitchen adventures:

For extra crispiness, chill the parboiled potatoes in the fridge for 20–30 minutes before smashing and roasting.

You can air-fry the smashed potatoes at 200°C (390°F) for 15–20 minutes, shaking halfway, for a faster version.

Use a mild chilli crisp if you prefer more texture and aroma than heat; go for a spicier brand or add a pinch of chilli flakes for more kick.

This salad pairs well with grilled fish, roast chicken, or charred vegetables for a complete meal.

Leftovers keep in the fridge for 2–3 days; re-crisp the potatoes in a hot oven and refresh with a little extra dressing and herbs before serving.

How To Store It

Once you’ve whipped up this sensational salad, proper storage will help maintain flavors and textures:

• Airtight container in the fridge: Store cooled salad without extra dressing in an airtight container for up to 3 days.
• Separate dressing jar: Keep leftover chilli crisp tahini in a sealed jar and stir in a bit of cold water before using.
• Re-crisp in the oven: To revive cold potatoes, spread them on a baking tray and roast at 200°C (390°F) for 10–15 minutes.
• Hold back toppings: If making ahead, reserve radishes and herbs, then scatter fresh just before serving to retain their crunch.

Frequently Asked Questions

Here are quick answers to common queries about this salad:

• How long does it take to prepare this crispy smashed potato salad from start to finish?

From rinsing the potatoes to plating the salad, plan on about 75–90 minutes, including parboiling (12–15 minutes), steaming (5 minutes), smashing and seasoning (10 minutes), roasting (25–35 minutes), and assembly (15–20 minutes).

• Can I make the chilli crisp tahini dressing ahead of time and how should I store it?

Yes. Prepare the dressing up to two days in advance in a sealed container, refrigerate, and stir before using. If it thickens, add cold water a teaspoon at a time until pourable and adjust lemon, salt, or sweetener.

• What are the best techniques to ensure the potatoes turn out super crispy?

After boiling, drain and let them steam-dry for at least 5 minutes. Smash evenly to 1–1.5 cm thickness, avoid overcrowding on a hot sheet, roast at 220°C, flip halfway, and optionally chill parboiled potatoes for 20–30 minutes before roasting.

• What can I use if I don’t have chilli crisp or want a milder spice level?

Swap chilli crisp with neutral oil mixed with chili flakes and garlic, or use 1 tsp sriracha or sambal oelek plus 1 tbsp toasted sesame oil. Adjust heat by reducing chili flakes or choosing a mild chili paste.

• How should I reheat leftovers so the potatoes remain crispy?

Preheat oven to 200°C (390°F). Spread cold, dressed potatoes on a baking tray and roast for 10–15 minutes until edges are crunchy again. Toss with fresh herbs and a squeeze of lemon before serving.

• Can I adapt this recipe for dietary restrictions, such as gluten-free or vegan?

For vegan, swap honey for maple syrup. Use gluten-free tamari or soy sauce and ensure your chilli crisp and rice vinegar are gluten-free. All other ingredients are naturally vegan and gluten-free.

• What dishes pair well with crispy smashed potato salad to make it a complete meal?

The nutty-spicy salad complements grilled fish, roast chicken, or charred veggies like broccoli and zucchini. For vegetarians, serve with marinated tofu or a warm lentil salad, plus extra lemon wedges and chilli crisp on the side.

What Makes This Special

This salad stands out because it merges the best of textures—crispy, creamy, tangy, and spicy—in every forkful. The smashed potatoes give you those golden edges that crunch, while the chilli crisp tahini delivers a nutty, fiery punch that’ll have you reaching back for more. It’s easy enough for a weekday lunch yet impressive for guests. Feel free to print and save it for later—then drop a comment if you tried it or if any questions pop up. I can’t wait to hear how your kitchen adventure turns out!

Print Recipe

Crispy Smashed Potato Salad with Chilli Crisp Tahini

Author: Ethan Brooks Courses: Lunch

Difficulty: Intermediate Prep Time 25 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 25 mins

Calories: 540

Description

Warm smashed potatoes crisp to golden edges and mingle with peppery radishes, spring onions, and herbs, all drizzled in a nutty, tangy chilli crisp tahini dressing that pops with heat and texture.

Ingredients

Scale

1/2x 1x 2x 3x

• For the crispy potatoes:

• 1 kg baby potatoes (new potatoes or small Yukon golds, similar size if possible)

• 3 tbsp olive oil

• 1 tsp fine sea salt

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder (optional but recommended)

• ½ tsp smoked paprika (optional, for a smoky note)

• For the chilli crisp tahini dressing:

• 80 g (about 1/3 cup) tahini, well-stirred

• 3 tbsp lemon juice (freshly squeezed)

• 1 –2 tbsp rice vinegar or white wine vinegar

• 1 –3 tbsp chilli crisp (adjust to heat preference)

• 1 tbsp soy sauce or tamari

• 1 tbsp honey or maple syrup

• 1 small garlic clove, very finely grated or minced

• 4 –6 tbsp cold water, as needed to thin

• Pinch of salt, to taste

• For the salad and toppings:

• 3 spring onions (scallions), finely sliced (white and green parts)

• ½ small red onion, very thinly sliced (or 2 shallots)

• ½ small cucumber, deseeded and chopped into small cubes

• 10 –12 radishes, thinly sliced

• 1 small bunch fresh coriander (cilantro), roughly chopped

• 1 small bunch fresh parsley, roughly chopped

• 2 tbsp toasted sesame seeds (white, black, or mixed)

• 2 –3 tbsp extra chilli crisp, for drizzling

• Flaky sea salt, to finish

• Extra lemon wedges, for serving

Instructions

1. Prepare and parboil the potatoes:
2. - Preheat your oven to 220°C (430°F), or 200°C fan.
3. - Rinse the baby potatoes and scrub off any dirt; leave the skins on.
4. - Place them in a large pot, cover with cold water by about 2–3 cm, and add 1 tbsp salt.
5. - Bring to a boil, then reduce to a lively simmer and cook for 12–15 minutes, until the potatoes are just fork-tender but not falling apart.
6. - Drain well in a colander and let them steam-dry for 5 minutes so excess moisture evaporates; this helps them crisp up.
7. Smash the potatoes:
8. - Line a large baking tray (or two smaller ones) with baking paper, or lightly oil the tray.
9. - Transfer the potatoes to the tray, leaving a little space between each one.
10. - Using the bottom of a glass, a measuring cup, or a potato masher, gently press down on each potato to flatten it to about 1–1.5 cm thick. Aim for craggy edges but try to keep them in one piece.
11. - If any pieces break off, tuck them back in; those ragged bits become the crispiest.
12. Season and roast the potatoes:
13. - Drizzle the smashed potatoes with 3 tbsp olive oil, making sure to coat as much surface area as possible. You can gently turn some over or brush with a pastry brush to distribute the oil.
14. - Sprinkle evenly with 1 tsp fine salt, ½ tsp black pepper, the garlic powder, and smoked paprika if using.
15. - Roast on the top rack for 25–35 minutes, flipping once halfway through, until deep golden brown and very crisp at the edges. Thinner potatoes will cook faster; watch them in the last 5–10 minutes.
16. Make the chilli crisp tahini dressing:
17. - While the potatoes roast, add tahini to a medium bowl.
18. - Whisk in the lemon juice, rice vinegar, soy sauce, honey, and grated garlic. The mixture may thicken or seize at first; this is normal.
19. - Add 3–4 tbsp cold water, 1 tbsp at a time, whisking until the dressing becomes smooth and pourable, like a thick cream. Add more water if needed.
20. - Stir in 1–3 tbsp chilli crisp, depending on your heat preference and how oily your chilli crisp is. Taste and adjust: add more lemon for brightness, a pinch of salt if needed, or extra honey for sweetness.
21. - The dressing should be tangy, nutty, spicy, and slightly sweet, with a glossy, spoonable consistency.
22. Prep the salad mix-ins:
23. - Thinly slice the spring onions and red onion.
24. - Slice the radishes and chop the cucumber into small bite-sized cubes.
25. - Roughly chop the coriander and parsley, removing any thick stems.
26. - Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking often, until fragrant and lightly golden. Set aside to cool.
27. Assemble the crispy smashed potato salad:
28. - Once the potatoes are very crisp and golden, remove them from the oven and let them sit for 5–10 minutes so they firm up and are easier to handle.
29. - Transfer the potatoes to a large serving platter or shallow bowl, keeping many of them in larger, rustic chunks.
30. - While they are still warm, drizzle over about half of the chilli crisp tahini dressing. Gently toss or fold with a spatula to coat, keeping the potatoes somewhat intact so you maintain crispy surfaces.
31. - Scatter the sliced spring onions, red onion, radishes, and cucumber over the top.
32. - Add the chopped coriander and parsley, reserving a little for garnish.
33. - Drizzle with more dressing to taste, then finish with extra spoonfuls of chilli crisp in little puddles across the top.
34. Finish and serve:
35. - Sprinkle toasted sesame seeds over everything.
36. - Finish with a pinch of flaky sea salt and an extra squeeze of lemon juice if desired.
37. - Serve warm or at room temperature; if serving later, you can hold back some dressing and drizzle just before eating to keep some of the potatoes extra crisp.
38. - Offer extra chilli crisp and lemon wedges on the side so people can adjust the heat and acidity to their liking.

Note

• For extra crispiness, chill the parboiled potatoes in the fridge for 20–30 minutes before smashing and roasting.
• You can air-fry the smashed potatoes at 200°C (390°F) for 15–20 minutes, shaking halfway, for a faster version.
• Use a mild chilli crisp if you prefer more texture and aroma than heat; go for a spicier brand or add a pinch of chilli flakes for more kick.
• This salad pairs well with grilled fish, roast chicken, or charred vegetables for a complete meal.
• Leftovers keep in the fridge for 2–3 days; re-crisp the potatoes in a hot oven and refresh with a little extra dressing and herbs before serving.

Keywords: smashed potatoes,potato salad,chilli crisp,tahini dressing,spicy salad,crispy potatoes