Crispy Chili Oil Potatoes that are downright SMASHING

Name: Crispy Chili Oil Potatoes that are downright SMASHING
Total time: 45 min
Ingredients: 1 ½ lb Potato; Salt; Black pepper; 4 + 1 tbsp + 1 tbsp Chili oil; ¼ cups Mayonnaise; 1 tbsp Sriracha sauce; ½ tsp Toasted sesame oil; 1 stick Scallion; 2 tsp Sesame seed; Chili pepper

By Yeung Man Cooking · 45 min

Ingredients

Potato1 ½ lb
Salt
Black pepper
Chili oil4 + 1 tbsp + 1 tbsp
Mayonnaise¼ cups
Sriracha sauce1 tbsp
Toasted sesame oil½ tsp
Scallion1 stick
Sesame seed2 tsp
Chili pepper

Instructions

Preheat the oven to 400°F (200°C).
Boil the mini potatoes in enough water to cover them until a fork goes in easily.
Drain and let them sit for a minute. Move them to a baking tray and gently flatten each one with a cup, taking care not to crush them apart.
Season with salt and pepper, then drizzle about 4 tablespoons of chili oil over them.
Bake for 25 minutes.
Mix the plant-based mayo, sriracha, 1 tablespoon chili oil and toasted sesame oil to make the dip.
After 25 minutes, broil the potatoes on low for 2 more minutes.
Top with chopped green onion, white sesame seeds and chili threads.

Summarized from Yeung Man Cooking's video. Watch it for the details.

Watch the recipe video

More recipes with

Scallion Potato

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app