Ingredients:
2 lbs baby potatoes (about 1½ -2 inches in diameter)
1 jar of Trader Joes Chili Onion Crunch
2 tbsp kosher salt
3-4 tbsp Maldon Sea Salt
Directions:
Preheat the oven to 425 degrees (F). Fill a large stock pot about ¾ full with water.
Add 2 tbsp of kosher salt to the water and bring it to a boil. Carefully add the washed potatoes to the boiling water, and cook for 10-12 minutes until fork tender.
Drain the potatoes, and spread them out evenly on two baking sheets lined with parchment paper.
Cut out a square of parchment paper, and place it on the bottom of a glass or jar. Using the flat end of the glass or jar, gently press down on each potato, smashing it until ½ inch thick (but not too much where the potato breaks apart.
Using a small spoon, ladle a small spoonful of just the oil from the chili onion crunch and spread it around to cover the surface of the potato.
Place in the oven for 15 minutes. Remove from the oven. Spoon about ½ tsp of the actual chili onion crunch mixture on top of each potato. Lastly, add a little sprinkle of Maldon Sea Salt over each potato.
Place back in the oven for 5-8 minutes until crispy. Serve!
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 4
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