Description
Honey Butter Smashed Potatoes are a deliciously crispy and golden side dish made with tender baby Yukon Gold potatoes. Boiled until fork-tender, smashed, brushed with a luscious honey butter mixture, and baked to perfection, this recipe offers a sweet and savory flavor combination perfect for any meal.
Ingredients
Scale
Potatoes
- 1 1/2 pounds baby Yukon Gold potatoes
Honey Butter Mixture
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Garnish (Optional)
- 1 tablespoon chopped fresh parsley
- Flaky sea salt for topping
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the potatoes.
- Boil potatoes: Place the baby Yukon Gold potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 15–20 minutes until the potatoes are fork-tender.
- Drain and cool: Drain the cooked potatoes and let them cool slightly, making them easier to handle for smashing.
- Smash potatoes: Transfer the potatoes to a parchment-lined baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still holding together.
- Prepare honey butter mixture: In a small saucepan or microwave-safe bowl, melt the butter. Stir in honey, olive oil, garlic powder, salt, and black pepper to create a flavorful glaze.
- Brush potatoes: Generously brush the smashed potatoes with the honey butter mixture to coat them thoroughly.
- Bake: Bake the potatoes in the preheated oven for 25–30 minutes, flipping them halfway through, until they develop crispy, golden edges.
- Garnish and serve: Remove from oven, sprinkle with chopped fresh parsley and flaky sea salt if desired, and serve warm for the best flavor.
Notes
- You can substitute with red baby potatoes if Yukon Golds are not available.
- For extra crispiness, broil the potatoes for the last 2–3 minutes of baking.
