Avocado Toast with Crispy Chili Potatoes

First, combine the smashed avocado, 1 tablespoon of olive oil, basil, radishes, red wine vinegar, pepper, and salt together in a bowl until well combined. Spread this mixture onto a piece of toasted bread of your choice. Next, in a small sauté pan, heat the remaining olive oil over medium heat. Add the halved and quartered baby potatoes and sprinkle them with kosher salt. Cook the potatoes until they become golden brown, resembling hash browns, which should take about 7 minutes. Then, add the Trader Joe's Crunchy Chili Onion to the pan and sauté for 2 more minutes. Finally, pour the crispy potato mixture over the top of the avocado toast. For an extra kick, add some hot honey, if desired.