Preheat oven to 450F.

Rinse potatoes of any excess dirt then fill in a large pot with cold water so that the potatoes will be fully submerged. Bring the water to boil over high heat then add 1/4 cup kosher salt to the water and add the potatoes. Boil for 12-14 minutes or until fork tender. Drain the potatoes and put them back into the empty pot for 1 minute to evaporate any excess moisture from the potatoes.

On a nonstick baking sheet, drizzle half of the chili oil evenly across the sheet. Spread the oil around the baking sheet so that it is covered entirely. Add the potatoes to the baking sheet and roll them around in the oil so they are coated, then evenly spread them out on the baking sheet.

Use a flat-bottomed object like a glass cup to smash the potatoes to a ½ inch thickness.

Drizzle or brush the remaining chili oil onto the tops of the smashed potatoes.

Mix the salt, white pepper, garlic powder, and five spice powder in a small bowl. Sprinkle the seasoning mix evenly over the potatoes.

Roast the potatoes at 450F for 30-45 minutes until golden brown and crispy.