Crispy Smashed Potatoes with Dynamite Sauce

Preheat the oven to 375°F. Line a sheet pan with parchment paper.

Place the potatoes on the lined sheet pan and drizzle with the avocado oil, salt, and pepper. Toss to coat the potatoes evenly.

Bake until golden brown and the skin is slightly crisp, about 35 minutes, tossing halfway through.

Using a potato masher or serving fork, smash each potato to about 1/4-inch thickness. Return to the oven and bake until the edges are crispy, 10 minutes.

In a small bowl or screw-top jar, combine the mayo, garlic, lemon juice, sriracha, fish sauce, onion powder, and the 2 tablespoons chives and stir until well combined. (This keeps well refrigerated for 5 to 7 days.)

Serve the crispy potatoes with the dynamite sauce for dipping. Garnish with chives, if desired.