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Place the potatoes in a large saucepan and cover with water and salt
Bring to a boil and simmer for 20 minutes until tender, depending on size of the potatoes. A fork should pierce through easily
Drain the potatoes and leave to steam dry in the colander for 5 minutes
Transfer to one of the baking trays and use a fork or the bottom of a heavy glass to lightly crush the potatoes without completely breaking
Drizzle with the olive oil and roast for 30 minutes until golden and crispy, flipping half way or air fry for 15-20 minutes
In a small bowl zest and juice the lime
Add the tahini, sesame oil, miso, mayo and water and whisk to combine
Slice the cucumber in half lengthways and scoop out the watery flesh with a spoon
Roughly chop into half moons
Finely chop the spring onion
Pick the coriander leaves
Place the potatoes in a large bowl with the cucumber, spring onion and coriander leaves
Add the sesame mayo and toss together to coat
Transfer to a serving platter and scatter over the sesame seeds
Drizzle over the chilli oil to serve