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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Servings:
Ingredients
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.