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Appetizer Breakfast Savory Side Dish Snack  •  May 9, 2022

Crispy Smashed Potatoes with Pecorino, Tahini and Mint

Crispy Smashed Potatoes with Pecorino, Tahini and Mint
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Crispy Smashed Potatoes with Pecorino, Tahini and Mint

Serves 4
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Course Appetizer, Breakfast, Side Dish, Snack
Servings 4 people

Equipment

  • Large pot
  • Large sheet tray
  • Small Bowl
  • Serving platter

Ingredients
  

  • 1 ½ lbs. baby gold potatoes
  • 3 Tbsp olive oil
  • ⅓ cup tahini
  • ¼ cup finely grated pecorino romano plus more for serving
  • 1 lemon zested and juiced, plus more zest for serving
  • ¼ cup cold water*
  • 1 tsp honey
  • Kosher salt and pepper
  • ¼ cup fresh mint leaves torn

Instructions
 

  • Add potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce to simmer. Season water heavily with salt. Cook potatoes until just fork tender. Drain.
  • Preheat oven to 450ºF.
  • Place potatoes on a large sheet tray and smash slightly with the bottom of a cup.
  • Drizzle potatoes with olive oil and season with salt and pepper.
  • Bake for 15-20 minutes, until golden. Remove potatoes from oven and carefully flip over. Bake an additional 5-10 minutes until golden brown.
  • While potatoes roast, make the tahini sauce. In a small bowl, mix tahini, pecorino, lemon juice, zest, water, and honey until smooth and drizzle-able. Season to taste with salt and pepper.
  • Once potatoes are done, transfer to a serving platter and top with tahini sauce, pecorino, lemon zest, black pepper and fresh mint.

Notes

*May need to add more water depending on how thick your tahini is 🙂
Keyword Potatoes
Tried this recipe?Let us know how it was!

Tags

  • Potatoes

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