Ah, Honey Butter Smashed Potatoes—crispy edges, soft inside, and that perfect sweet-savory glaze. 🥔🍯🧈 Here’s a detailed way to make them:
Ingredients (serves 3–4)
- 1.5 lbs small potatoes (Yukon Gold or red potatoes work best)
- 3 tbsp butter
- 2–3 tsp honey (adjust to taste)
- 1–2 tsp olive oil
- Salt and black pepper to taste
- Optional: fresh herbs like rosemary, thyme, or parsley
Instructions
1. Boil the potatoes
- Place potatoes in a pot and cover with cold water.
- Add a pinch of salt.
- Boil until tender when pierced with a fork (~15–20 minutes depending on size).
- Drain well.
2. Preheat oven
- 425°F (220°C) if you plan to roast them after smashing.
3. Smash the potatoes
- Place boiled potatoes on a greased baking sheet.
- Use a potato masher, fork, or the bottom of a glass to gently press each potato until flattened but still in one piece.
4. Season and roast
- Drizzle with olive oil and sprinkle salt and pepper.
- Roast for 20–25 minutes until edges are golden and crispy.
5. Make honey butter
- Melt butter in a small saucepan or microwave.
- Stir in honey until combined.
6. Finish
- Brush honey butter over the hot roasted potatoes.
- Optional: sprinkle with fresh herbs.
- Serve immediately.
💡 Tips
- Boiling with the skin on helps them hold together better.
- For extra crispiness, bake a little longer or broil 1–2 minutes at the end.
- Adjust honey to your sweetness preference—just enough to balance the savory.
If you want, I can also give a quick stovetop version that skips the oven but still gets soft, flavorful smashed potatoes with honey butter. Do you want me to do that?
