• 1 pound small/baby gold potatoes
• 2 tablespoons sriracha
• 4 tablespoons olive oil
• sea salt and pepper

Wash potatoes and boil in water on stove top about 15 minutes or until tender. Drain and let dry. Mix the sriracha and olive oil in a bowl. Line a cookie sheet with parchment paper. Take each potato and place on parchment and, using a fork, smash potatoes. Drizzle each smashed potato with the mixture and sprinkle with sea salt and ground pepper. Place in the oven at 425 degrees for 15 minutes to roast until it looks crispy.

You can also make a quick Sriracha Aioli by adding 1 tsp. Sriracha to 1/4 cup mayo and zest of lime for dipping/drizzling.

Side note: If you like it hot and have never had Sriracha then you will soon see why this hottie is what I am all about these days, (sorry I get excited about new finds). You can buy this sauce anywhere, like Hy-Vee, not just at ethnic food stores. If you feel adventurous like Serious Eats you can make your own here with their recipe.