End of the Road Recipes: Maple Chili Crisp Smashed Potatoes

I love this time of year, when the vibrant green leaves suddenly become splattered and speckled with shades of crimson. The crispness of the morning air beckons the return of hearty, comforting fare. This season always bring forth the opportunity to explore new flavor combinations.

Flavors of maple, chili, and roasted potatoes come together in a surprising harmony that warms the kitchen with a sweet and savory aroma. I recommend serving these potatoes alongside Zup’s blueberry breakfast sausages and sunny side up eggs to shake up your usual morning meal.

MAPLE CHILI CRISP SMASHED POTATOES

INGREDIENTS:

24 ounces baby Dutch red potatoes (or the gemstone variety) 2 1/2 tablespoons olive or avocado oil, divided 1/4 teaspoon smoked salt 1/4 teaspoon coarse ground black pepper 1/4 cup maple syrup 1/2-1 tablespoon chili crisp (sometimes labeled as chili crunch) 2 tablespoons snipped fresh chives

INSTRUCTIONS:

The night before serving, cover the potatoes with 1 inch of water in a deep pot. Bring to a boil over medium high heat. Boil for 20 minutes or until tender. Drain and let cool to room temperature. Cover and refrigerate overnight. The next morning, preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon of oil. Scatter the potatoes over a nonstick foil-lined rimmed cookie sheet. Using a potato masher, smash each potato until they are about 1/3 inch thick. Brush the tops with remaining oil and sprinkle with salt and pepper. Bake in the preheated oven for 35-40 minutes or until golden brown on top. In a small bowl, whisk together the maple syrup and chili crisp and brush over the potatoes. Bake for an additional 5-10 minutes or until the syrup is caramelized. Let cool for 10 minutes, then sprinkle with chives.

Yield: 4-6 servings