Every day is brunch day when you have smashed roasted potatoes. Crispy and dredged in flavour, these are the perfect size to consume in one bite. They are easy to make, excellent for entertaining, and bring delight to all potato lovers. I had these at a summer potluck and have rarely gone back to normal baked potatoes since.

I highly recommend making these with Sichuan Peppercorn Salt. Sichuan peppercorns add much flavour and a fragrance normal peppercorns do not yield. If you do not have time, normal salt and pepper will do. The trick with potatoes is to roast until they are crispy, on the edge of burning, and eat them while they are hot.

Spicy Smashed Roasted Potatoes

Spicy Smashed Roasted Potatoes

Ingredients
1 pound small potatoes 
3 cloves garlic, peeled and minced
Olive oil
Sichuan Peppercorn Salt
Chives, parsley or green onions

Instructions

Preheat your oven to 425 F. Wash potatoes and put in a large microwaveable bowl. Fill a bowl with water until potatoes are 80% submerged. Cover with saran wrap and poke a few holes in it. Microwave at 5-minute intervals or until potatoes are soft and easily pierced with a fork. Some potatoes may explode, which is to be expected. Drain potatoes and set aside.

On a large baking sheet, spread potatoes evenly and firmly press with your hands or spatula until smashed and flat. Try not to overcrowd the pan. Drizzle with olive oil, peppercorn salt. Roast for 25-30 minutes or until brown and crispy, flipping after the 15-minute mark. For extra crispiness, turn the broiler on high and cook for another 3 minutes, keeping a close eye on them so they do not burn.

Garnish with chopped herbs, sprinkle with more peppercorn salt if you wish. Serve immediately.