Ah, honey butter smashed potatoes! That’s a dish that’s crispy on the edges, soft and fluffy inside, and irresistibly sweet and savory thanks to the honey butter glaze. Here’s a detailed recipe to make them:
Ingredients (serves 4)
- 1.5 lbs small potatoes (Yukon Gold or baby red potatoes work best)
- 3–4 tbsp olive oil
- 4 tbsp unsalted butter
- 2 tbsp honey
- Salt and pepper, to taste
- Optional: fresh herbs (rosemary, thyme, or parsley) for garnish
Instructions
- Boil the potatoes
- Place potatoes in a large pot and cover with cold water.
- Add a generous pinch of salt.
- Bring to a boil and cook until tender (about 15–20 minutes).
- Drain and let them cool slightly.
- Preheat the oven
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Smash the potatoes
- Place the boiled potatoes on the baking sheet.
- Use a potato masher, fork, or the bottom of a cup to gently smash each potato until it’s flattened but still in one piece.
- Add oil and season
- Drizzle the olive oil over the smashed potatoes.
- Sprinkle with salt and pepper.
- Roast until crispy
- Roast in the oven for 20–25 minutes, until the edges are golden brown and crispy.
- Make the honey butter
- While potatoes are roasting, melt butter in a small saucepan over low heat.
- Stir in honey until smooth and combined.
- Finish and serve
- Remove potatoes from the oven and drizzle the honey butter over them.
- Garnish with fresh herbs if desired.
- Serve immediately while warm and crispy.
✨ Tips for perfection:
- Boil potatoes just until fork-tender; overcooking will make them too mushy to smash nicely.
- For extra crispiness, you can broil for the last 2–3 minutes.
- Adjust honey to taste—if you like it sweeter, add a bit more for that sticky-sweet finish.
If you want, I can also give you a shortcut version that’s even crispier and faster, using the oven only—no boiling needed. Do you want me to do that?
