Crispy Smashed Potatoes with Ginger-Tahini Dressing

Bahan-bahan (8 porsi)

• 3 pounds (1.4 kg) baby or mini golden/yellow potatoes*
• 4 tablespoons Diamond Crystal kosher salt** or 2 tablespoons sea salt, (plus more to season)
• 4 to 5 tablespoons extra virgin olive oil***
• 2 tablespoons freshly squeezed lime juice
• 1 ½ tablespoons toasted sesame oil
• ¼ cup (56g) tahini
• 1 tablespoon tamari or soy sauce
• 2 teaspoons maple syrup
• 1 - inch piece ginger, (grated)
• 3 g arlic cloves, (crushed with a press or finely minced)
• 2 tablespoons ice water
• 2 scallions ((top 1 inch trimmed), sliced thinly on a bias)
• 1 serrano pepper, (sliced thinly on a bias (use jalapeño for less heat))
• ¼ cup (4g) fresh mint leaves or Thai basil leaves, torn
• ½ cup (6g) cilantro leaves and tender stems, chopped
• ¼ cup (28g) roasted peanuts, chopped****