Crispy Chili Garlic Smashed Potatoes with Tahini Drizzle

 

Golden smashed potatoes roasted until ultra-crispy, tossed with spicy chili garlic oil, and finished with creamy tahini drizzle and fresh herbs. A bold and addictive vegan side or main dish.

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr  | Servings: 4

Ingredients

Smashed Potatoes

• 1 1/2 lbs baby potatoes
• 2 tablespoons olive oil
• Salt and black pepper

Chili Garlic Oil

• 2 tablespoons chili crisp
• 3 garlic cloves, minced
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup

Tahini Drizzle

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 2–3 tablespoons warm water
• Pinch of salt

Garnish

• Fresh parsley
• Sesame seeds
• Green onions

Instructions

1. Preheat oven to 425°F (220°C).
2. Boil potatoes for 15–20 minutes until fork tender. Drain and cool slightly.
3. Arrange potatoes on a baking tray and gently smash each one with the bottom of a glass.
4. Drizzle with olive oil and season with salt and black pepper.
5. Roast for 35–40 minutes until deeply golden and crispy.
6. Meanwhile, combine chili crisp, garlic, soy sauce, and maple syrup in a small bowl.
7. Whisk tahini, lemon juice, warm water, and salt until smooth and pourable.
8. Toss crispy potatoes with chili garlic mixture.
9. Transfer to a serving platter and drizzle generously with tahini sauce.
10. Garnish with parsley, sesame seeds, and green onions before serving.

Notes

• Yukon Gold potatoes become especially crispy.
• Add extra chili crisp for more heat.
• Excellent served with grilled vegetables or salad.

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