Honey Butter Smashed Potatoes

This is the kind of side dish that sneaks up on you: crispy edges, pillowy centers, butter that’s just sweet enough from honey to make you feel slightly indulgent and very alive. Honey Butter Smashed Potatoes are tiny boiled potatoes smashed flat, roasted or broiled until browned, and finished with a glossy mix of butter and honey (and whatever sneaky aromatics you have lying around). They’re easy to love, even easier to eat by the handful.

My husband will eat these until there’s nothing left — and then ask if there are “any more in the back.” My kid calls them honey chips and refuses to use a fork. This recipe became a staple because it’s forgiving: burned one batch? Smother in more butter and pretend it’s rustic. Once I forgot to add salt until after they were out of the oven — dramatic, but fixed with flaky salt and a few minutes under the broiler to crisp up again. We serve them with everything from leftover roast chicken to straight-up ketchup and judgment-free smiles.

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Okay, real life: I used to overboil the potatoes until they were mush, then angrily smash them and wonder why the edges never crisped. The trick is forcing a little texture before you even hit the oven — a rougher smash, a hot sheet, and give them space so they breathe and roast instead of steam. Also, don’t be afraid of browning the butter a bit — nutty is good here — but eyeball it because burnt is not. Once, I swapped honey for maple because we were out and it was a revelation: deeper flavor, less sticky. Keep something sweet but liquid on hand; it’s the glue that makes the dish sing.

Shopping Tips

– Vegetables: Choose small, firm potatoes — baby Yukon Gold or fingerlings are perfect because they roast evenly and have great skins.
– Dairy: Use real butter if you can; salted or unsalted both work, but adjust salt later if using salted.
– Fats & Oils: Olive oil or a neutral oil helps get edges crisp; don’t skimp here — a little oil goes a long way.
– Spices: Keep kosher salt, black pepper, and optional smoked paprika or chili flakes on hand to punch up the flavors.
– Fresh Herbs: Parsley, chives, or thyme finish beautifully; buy a small bunch and use it right away for max aroma.

Prep Ahead Ideas

– Boil the small potatoes a day ahead and store them in an airtight container in the fridge; smash and roast when you want to serve.
– Make the honey-butter (melted and cooled) and keep it in a jar in the fridge so you can brush or drizzle it hot at the last minute.
– Store smashed but unbrowned potatoes on parchment in the fridge for a few hours; pop them onto a hot sheet and roast when guests arrive—fewer last-minute steps for weeknights.

✔Time-Saving Tricks

– Boil potatoes in salted water while you prep other parts of dinner so the “cook time” feels invisible.
– Use a baking sheet that conducts heat well (dark metal) for faster browning, or broil for the last 2–3 minutes to get serious crisp.
– Don’t peel: leaving the skins saves time and adds texture and flavor.
– If short on time, parboil in the microwave (covered) to speed things up, then finish in the oven.

✔Common Mistakes

– Under-salting: bland potatoes are sad potatoes. Taste a piece after boiling and adjust.
– Over-smashing: make sure there’s still some structure — too smashed and you’ll get a soggy pancake.
– Crowding the pan: I did this once at Thanksgiving and they steamed instead of crisped; give them breathing room or use two sheets.
– Adding honey too early: it can burn. Better to brown butter and honey gently off-heat and then brush at the end.

What to Serve It With

– A big leafy salad with lemon vinaigrette to cut the richness.
– Roast chicken or grilled steak for a proper dinner.
– Steamed green beans or roasted carrots for color and texture.
– Slaw (vinegary) to contrast the sweet butteriness.

✔Tips & Mistakes

– Smash with a heavy-bottomed cup or a potato masher — press down, don’t slide.
– Salt after boiling and again after roasting; layers of salt = better flavor.
– If butter browns too fast, remove from heat and stir in honey off the flame.
– Crank the oven hot for quick crisping; patience for the butter glaze.

✔Storage Tips

Leftovers live in an airtight container in the fridge for 3–4 days. Re-crisp in a hot oven or skillet rather than the microwave — the microwave makes them rubbery. Cold? Totally edible and sneaky good for breakfast with eggs. No shame in popping a few into a skillet with more butter the next morning.

✔Variations and Substitutions

– Honey swaps: maple syrup for deeper flavor, agave for less pronounced sweetness, or skip the sweetener and add a sprinkle of Parmesan.
– Potatoes: small red potatoes, fingerlings, or baby Yukon Golds work best; russets can be used but may need gentler handling.
– Butter alternatives: browned butter is lovely; olive oil works if you need dairy-free, but add a pinch of sugar or maple for that sweet edge.
– Add-ins: garlic powder, smoked paprika, chopped rosemary, or a squeeze of lemon at the end all play well.

Frequently Asked Questions

Honey Butter Smashed Potatoes

Golden baby potatoes are smashed, brushed with garlicky honey butter, and roasted until crisp and caramelized. Simple, salty-sweet, and absolutely irresistible.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.25 lb small yellow potatoes
• ▢ 1.5 tbsp olive oil
• ▢ 5 tbsp unsalted butter
• ▢ 2.5 tbsp honey
• ▢ 1.5 tsp minced garlic
• ▢ 0.5 tsp smoked paprika
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.13 tsp red pepper flakes optional
• ▢ 1.5 tbsp chopped fresh parsley

Instructions

Preparation Steps

• Heat oven to 425°F. Line a large sheet pan and lightly oil it.
• Boil potatoes in well-salted water until fork-tender, 15–18 minutes.
• Drain and let potatoes steam-dry in the pot for 2–3 minutes.
• Melt butter in a small saucepan. Stir in honey, garlic, smoked paprika, 1 tsp salt, and pepper.
• Spread potatoes on the sheet pan. Gently smash each to about 1/2-inch thick.
• Brush potatoes with olive oil, then spoon on half the honey-butter mixture.
• Roast 15 minutes. Carefully flip and lightly re-smash any that puffed back up.
• Brush with remaining honey-butter and sprinkle red pepper flakes if using. Roast 10–12 minutes more until crisp and caramelized. Broil 1–2 minutes if you want extra color.
• Finish with parsley and a pinch more salt if needed. Serve hot.

Notes

Try swapping smoked paprika for chili powder, or add a splash of apple cider vinegar to the honey-butter for tang. Leftovers reheat well: warm on a sheet pan at 375°F for 8–10 minutes to re-crisp, or air fry for 3–4 minutes.

This recipe is an original creation inspired by classic Honey Butter Smashed Potatoes flavors. All ingredient ratios and instructions are independently developed.