Papa Hsin • Brunch • The mighty small potato
Every day is brunch day when you have smashed roasted potatoes. I had these for the first time at a friends house last month and could not forget the taste of them. Crispy, soaked in flavour, the perfect size to consume in one single bite. I don’t think I can ever go back to normal roasted potatoes. I skimmed over a recipe online and made these for a belated father’s day brunch. They were everyone’s favourites and are now requested on the menu for when my aunties visit in the fall.
Growing up, Papa Hsin worked in foreign affairs and was the person responsible for cultivating my exotic palette (I was the child that hated Chinese food). Papa loves hosting and it was not uncommon for me to come home to a house full of strangers cooking and eating. Once, I came home to an Indian chef cooking curry in the kitchen with an entire butchered lamb he had brought over in a sack. The kitchen smelled like curry for days and I remember eating curry till I was nauseous.
Some of my best childhood memories with Papa Hsin were the fruit markets we would visit on the weekend. It would be the two of us — on one scooter, trying to fit as many fruit boxes—papayas, pineapples, and mangos we could carry home before eating our weight in fruit. Now that Papa Hsin is getting old, there are times where there seems to be an ocean of cultural and generational differences between us. But there is always one thing I can count on connecting over — food.
I served these smashed potatoes with roasted vegetables, fried eggs, sausages and made them again the following week. They are really good for any meal or thrown together for a light snack. The trick is to roast them till they are crispy, on the edge of burning and eat them while they are hot.
Smashed Roasted Potatoes
Bag of small potatoes
Few cloves of fresh chopped garlic
Salt + pepper
Thyme, rosemary, or herbs you have on hand
1. Preheat oven to 425 Fahrenheit. Wash potatoes and put in a microwaveable bowl. Fill with water until potatoes are half submerged. Put saran wrap over the bowl and poke a few holes in it. Microwave for 5–6 minutes or until potatoes are soft and easily pierced with a fork. Some potatoes may explode. It is to be expected. Drain potatoes and let cool.
2. Spread potatoes evenly on a baking sheet. Mash potatoes flat with your hands or with a spatula. Drizzle with olive oil, salt and pepper. Season with herbs. Toss or mix with your fingers to coat. Be careful not to overcrowd the pan.
3. Roast potatoes until brown and crispy. 25–30 minutes. Flip potatoes after 15 mins. Try not to eat too many of them. Garnish with fresh herbs and serve immediately.