I still make hot crash potatoes almost every time I get small, waxy potatoes from Boston Organics, but this time, I wanted something with a little more kick. So I made a quick sriracha mayonnaise and drizzled it on the finished potatoes along with a sprinkle of chopped scallions, and tada! Hotter crash potatoes!
I also took a suggestion from one of the comments in my original post to microwave the potatoes instead of boiling them first. The result is basically the same but in a quarter of the time!
Place the potatoes in a microwave-safe bowl and cook for 5 minutes. Check for doneness; if a knife pierces through the potatoes easily, it's done. If not quite done, cook for another minute or two until done.
Line a sheet pan with aluminum foil or a Silpat. Drizzle generously with oil. Transfer the potatoes onto the oiled pan and smoosh with a potato masher or slotted spoon or large fork. Crowd the potatoes close to each other and carefully drizzle more oil
on top, making sure that almost all the surfaces are covered with oil. Sprinkle with a few generous pinches of kosher salt.
Bake for 20-25 minutes until golden brown. In the meantime, mix the mayonnaise and sriracha sauce together to make sriracha mayonnaise.
When the potatoes are done, plate and drizzle with the sriracha mayonnaise. Garnish with a healthy sprinkle of chopped scallions. Serve warm.