Crispy Masala Smashed Potatoes with Green Tahini

Bring a pot of salted water with potatoes to a boil — cook at a simmer until potatoes are just fork tender — we don’t want to overcook otherwise they will become mushy when smashed! Drain and let cool while you prepare the green tahini sauce.

Blend all ingredients for the green tahini in a high-speed blender — adjust with cold water to reach desired consistency and season with salt to taste.

Preheat oven to 425 degrees. Spread cooled, boiled potatoes onto a lined baking sheet. Using the back of a measuring cup, flatten each potato gently until smashed.

In a medium bowl, whisk together olive oil, garam masala, chili, and salt. Brush the masala olive oil on each potato (flipping to brush on both sides). Transfer to oven and bake for about 30 minutes, keeping an eye on them and flipping halfway through to ensure they are golden brown on both sides.