Smashed potatoes with green tahini sauce

Smashed potatoes with green tahini sauce

English rapeseed oil makes these potatoes extra crispy – just the vessel for soaking up a generous dollop of herby tahini sauce. Recipe by Harriet Mansell. 

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Gluten freeVeganVegetarian
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins


  • 750g baby new potatoes
  • 3 tbsp Leckford Estate Cold Pressed Rapeseed Oil
  • ½ tsp sea salt flakes
  • 3 clove/s garlic, unpeeled, bashed
  • 3 sprig/s rosemary
  • 2 salad onions, finely sliced

Green tahini sauce

  • 50g tahini
  • ½ lemon juice
  • 1 tbsp extra virgin olive oil
  • ½ tsp fine salt
  • 1 clove/s garlic, crushed
  • 3 sprig/s dill, fronds picked
  • 3 sprig/s mint, leaves picked, plus extra to serve


  1. Preheat the oven to 200°C, gas mark 6. Put the new potatoes in a saucepan of salted water, bring to the boil, then reduce the heat and simmer for about 20 minutes or until tender. Drain, then allow to steam dry in the colander for a few minutes.

  2. Meanwhile, drizzle the rapeseed oil over a large baking tray and sprinkle over the sea salt flakes, garlic cloves and rosemary sprigs. Put in the oven for 5 minutes to heat up. Once the oil is hot, add the new potatoes and gently crush them with the base of a saucepan (or similar) so they still hold together but are smashed and flattened. Carefully turn to coat in the oil, then return the tray to the oven for 30-40 minutes, turning the potatoes after 20 minutes, until golden and crispy.

  3. Meanwhile, put all the ingredients for the green tahini sauce in a high-speed blender with 50ml cold water. Whizz until smooth, season if necessary, then chill until needed.

  4. To serve, transfer the smashed potatoes to a serving platter (discard the garlic and rosemary), drizzle with the green tahini sauce and scatter with the sliced salad onions and extra mint leaves.


Typical values per serving when made using specific products in recipe


1,472kJ/ 354kcals



Saturated Fat












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