Bring a large pot of salted water to a boil. Once water has reached a boil drop in the mini potatoes and allow to cook until you can easily pierce with a knife. Once soft, drain out the water.
Using the bottom of a drinking glass, slightly crush the potatoes. You don't want to smush them, but you want to create more surface area and have them not fall apart.
Place a frying pan over medium high heat and add in about 1/4 cup of high smoke point oil such as canola, vegetable, or sunflower seed oil. Once temperature has been reached, drop in the potatoes and fry until both sides are crunchy and golden. Better to overcook than under cook here.
Once all the potatoes are crunchy, as a dollop of kewpie mayo, a tsp of chilli oil, and finish with fresh chives. Serve on a cutting board, cast iron pan or plate. Enjoy with a cold beer.. if that's your thing.
