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Crispy Smashed Potatoes with Golden Tahini and Herbs

Boiling potatoes before smashing results in two things we love: creamy inside and lots of crispy edges. It's also a great meal prep hack, you can boil potatoes earlier in the week and then smash and roast when you're ready to enjoy them.

Chef Tip: Throwing a couple whole cloves of garlic in with the potatoes adds an extra garlicky kick!




Boil the potatoes: Put the potatoes in a large pot and cover with at least an inch of water. Bring the water to a boil over high heat, then reduce to a simmer, and add a large pinch of salt. Cook the potatoes until they are completely tender and can be easily pierced with a fork — about 30 minutes


Preheat the oven to 450°F.


Drizzle a glug of olive oil into a baking dish. Add potatoes and then smash them, using your hand, protected with a kitchen towel, or a flat object such as a small jar. Drizzle with oil


Roast the potatoes until they’re crispy and browned around the edges, about 20-30 minutes


Serve on a platter with about ¼ pouch of Tahini and the herbs

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Nutrition (per serving)

  • Calories = 250

  • Total fat = 7g

  • Total carbohydrates = 41g

  • Fiber = 4g

  • Protein = 6g

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