The viral FYP potato salad — baby Yukon Golds boiled, smashed flat, and roasted until crispy, then tossed in a creamy lemon-tahini dressing that gets into every crevice.
Ingredients
1.5 lb baby Yukon Gold potatoes
1/3 cup tahini
2 tbsp lemon juice
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp warm water
2 tbsp fresh parsley, chopped
Instructions
Boil the baby potatoes until fork-tender, about 15 minutes, then drain and let cool slightly.
Place each potato on a baking sheet and smash flat with the bottom of a glass, then roast at 425°F for 20-25 minutes until crispy and golden on the edges.
Whisk together the tahini, lemon juice, garlic, olive oil, and warm water into a creamy dressing, then toss the hot crispy potatoes in it and finish with fresh parsley.
