Crispy Smashed Potatoes with Ginger-Tahini Dressing

Scaled for 8 portions · 6 steps

1.36 kg(1.4 kg) baby or mini golden/yellow potatoes*4 tbspDiamond Crystal kosher salt** or 2 tablespoons sea salt, (plus more to season)4–5 tbspextra virgin olive oil***2 tbspfreshly squeezed lime juice1.5 tbsptoasted sesame oil0.25 cup(56g) tahini1 tbsptamari or soy sauce2 tspmaple syrup3garlic cloves, (crushed with a press or finely minced)2 tbspice water2scallions ((top 1 inch trimmed), sliced thinly on a bias)1serrano pepper, (sliced thinly on a bias (use jalapeño for less heat))0.25 cup(4g) fresh mint leaves or Thai basil leaves, torn0.5 cup(6g) cilantro leaves and tender stems, chopped0.25 cup(28g) roasted peanuts, chopped****—1- inch piece ginger, (grated)

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