Crispiest Chili Oil Potatoe

Crispiest Chili Oil Potatoe


  • 1.5lbs mini potatoes
  • salt and pepper to taste
  • 4 + 1 tbsp chili oil
  • 1/4 cup plantbased mayo
  • 1 tbsp sriracha
  • 1 tbsp chili oil
  • 1/2 tsp toasted sesame oil
  • 1 stick green onion
  • 2 tsp white sesame seeds
  • chili threads to serve


1. Preheat the oven to 400F
2. Place the mini potatoes in a stock pot and fill with enough water to cover the potatoes. Boil the potatoes until fork tender
3. Drain out the potatoes and let them sit for a minute. Transfer the potatoes onto a baking tray and use a cup to gently smash them (careful not to over smash them or they will fall apart)
4. Season the potatoes with salt and pepper. Drizzle over about 4 tbsp of chili oil
5. Bake in the oven for 25min
6. Make the dipping sauce by combining the plantbased mayo, sriracha, 1 tbsp chili oil, and toasted sesame oil
7. After 25min, broil the potatoes on low for an additional 2min
8. Garnish the potatoes with freshly chopped green onions, white sesame seeds, and chili threads

*Recipe on video and text may differ from each other!

How to cook Crispiest Chili Oil Potatoe:

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