Chili Oil Smashed Potatoes

Servings: 6

Total time: 50 Minutes

INGREDIENTS

2 pounds baby red potatoes (washed)

3 tablespoons Diamond Crystal Salt Co.^™ Kosher Salt (divided)

2 tablespoons olive oil

1 teaspoon ground black pepper

2 tablespoons chili oil

2 green onions (sliced)

1 tablespoon sesame seeds 

DIRECTIONS

Place potatoes in large pot and cover with cold water. Add 2 tablespoons of kosher salt and bring to a boil over medium-high heat. Cook potatoes until fork-tender, about 15-20 minutes.

Preheat oven to 400°.

Line rimmed baking sheet with parchment paper. Drain water and transfer potatoes to prepared baking sheet.

Using the flat bottom of a measuring cup, smash potatoes until skin has just broken. Drizzle with olive oil and season with remaining kosher salt and pepper. Bake until golden-brown and crispy, about 15-20 minutes. Drizzle with chili oil.

Garnish with green onions and sesame seeds.