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LEARN HOW TO MAKE THE BEST CRISPY CHILI OIL SMASHED POTATOES RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! This is one of those easy to make recipes to put into the weekly menu. Join me in this episode and learn how to make an incredibly tasty and crispy baked chili oil smashed potatoes recipe. Let's begin!

Ingredients:
1.5lbs mini potatoes
salt and pepper to taste
4 + 1 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1/4 cup plantbased mayo (https://youtu.be/huBM4lBKJpk)
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

Directions:
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


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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