Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Thinly slice scallions, separating whites from greens.

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until crisp and tender, 20-25 minutes.

While potatoes roast, in a large bowl, combine beef*, scallion whites, garlic-ginger scallion paste, salt, and pepper.

Form mixture into six ½-inch-thick patties (12 patties for 4 servings).

Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook to desired doneness, 2-3 minutes per side. TIP: Carefully drain any excess grease from pan if necessary.

Place buns directly on middle oven rack; toast until warmed through, 2-3 minutes.

While buns toast, in a second large bowl, combine coleslaw mix, dressing, scallion greens, and sesame seeds.

Once buns are toasted, gently separate tops from bottoms. Fill buns with as much slaw as you like and patties. Top patties with General Tso’s sauce.

Divide sliders, potatoes, and any remaining slaw between plates. Serve with spicy mayo on the side for dipping.