For this yummy dish, I have used Jersey Royal potatoes but any variety of new potato is fine. Jersey Royals are best in season, around March to July, with the peak being May, when up to 1,500 tonnes of Royals can be exported daily. Many farmers still use seaweed to fertilise them which provides the fresh earthiness flavour.
They have delicate skins which just need a scrub, not a peel. Keep them in a cool, dark place (like the fridge) in their paper bag.
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Serves: 4 people as a side dish
Ingredients:
500g Jersey Royal potatoes or other new potatoes
2-3 tablespoons extra virgin olive oil
1 large onion – peeled and finely chopped
2 cloves garlic – peeled and crushed
1 teaspoon Dijon mustard
1 teaspoon mustard seeds – lightly crushed
2 teaspoons coriander seeds – lightly crushed
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100g radishes – thinly sliced – use a mandolin if you have one
Large bunch fresh dill
50g walnuts – roughly chopped and toasted
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Tahini Dressing
75ml tahini paste
Zest and juice 1 lemon
2-3 tablespoons water
Pinch salt
Garnish: Sprigs of fresh dill, zest of lemon
Method
Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and set aside to cool.
Heat 1 tablespoon of the oil in a large frying pan. Add the onion and cook for 5 minutes until translucent. Add the garlic, mustard, crushed mustard and coriander seeds. (Use a rolling pin or a pestle and mortar to crush the seeds).
Tip the cooled potatoes onto a chopping board. Use a fork to lightly smash each potato. Fry the potatoes in the remaining oil for 10-15 minutes or until crispy. Transfer to a rack to drain any excess oil.
Once cool, put the crispy potatoes into a bowl and mix in the onion mixture, sliced radishes, dill and walnuts.
To make the dressing combine all the ingredients together so that you have a smooth consistency. Taste and seasoning accordingly.
Spread the tahini dressing across a platter and pile on the smashed potatoes.
