Crispy chili smashed potatoes

Preheat the oven to 400.

Place 1 and a half pounds of mini potatoes in a stock pot, fill with enough water to cover, cover the pot and bring to a boil.

Boil the potatoes until fork tender, then drain them.

Let the potatoes sit in the pot a few minutes to lose moisture, then transfer to a baking tray.

Smash each potato with a cup, not so far that they fall apart.

Season with salt and fresh cracked pepper to taste.

Drizzle about four tablespoons of chili oil over the potatoes and spread it evenly so they crisp.

Bake 25 minutes.

Spicy mayonnaise: mix a quarter cup plant-based mayo, a tablespoon of sriracha, a tablespoon of chili oil and half a teaspoon of toasted sesame oil until thick.

After 25 minutes, broil the potatoes on low a further two to three minutes.

Sprinkle over the finely chopped green onion and two teaspoons of white sesame seeds.

Top with chili threads to serve.