How to make it
Preheat the oven to 425˚F.
Add the potatoes to a large pot filled with cold water. Bring the water to a boil and cook until the potatoes are fork tender, about 15-20 minutes. Drain the potatoes and allow them to cool slightly.
Place the potatoes onto a baking sheet. Use a glass to press down on the potatoes so that they are smashed. Add in the olive oil, Lee Kum Kee Chiu Chow Style Chili Oil, Lee Kum Kee Minced Garlic, rosemary, parmesan, salt, and pepper. Toss to combine.
Roast the potatoes in the oven for 15 minutes. Flip the potatoes over and bake for another 12-15 minutes until crispy.
Remove the potatoes from the oven and enjoy!