I could probably make smashed potatoes several times a week and never get bored of them. Tiny, parboiled potatoes that are crushed into a smattering of crispy deliciousness? Sign me up. I am an artist and smashed potatoes are my preferred medium.
This hot honey variation, in a lot of ways, speaks to my personality. In fact, I would hope that if a friend saw them while scrolling on Instagram, they might think, “Hmm, Sara would like these potatoes,” before realizing I am the mastermind behind them. Is that vain? Just being honest here.
Making the Hot Honey Butter Sauce
A classic hot honey butter is typically made with softened, room-temperature butter, making it the perfect spreadable consistency for cornbread or a fresh batch of biscuits. But here, we’re melting the butter to make a dreamy sauce for the smashed potatoes. Once melted, you’ll stir the honey and hot sauce directly into the saucepan.4 Tips for the Best Smashed Potatoes
Here are a few things to keep in mind for the smashed potato success.1. Start the potatoes in cold, heavily salted water. This promotes even cooking.
2. Don’t drain the potatoes until they’re extremely knife tender. If they’re not super soft, it’s going to be pretty hard to smash them.
3. Don’t crowd the sheet pan. If the potatoes are on top of each other, they’ll never get golden-brown and crispy. If you need to split them between two pans, go ahead and do so.
Hot Honey Butter Smashed Potatoes
Serves 4- 1 1/2 pounds baby Yukon Gold potatoes (10 to 14)
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 tablespoon finely chopped fresh chives (optional)
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons honey
- 1 tablespoon hot sauce, such as Frank’s RedHot
- Pinch of red pepper flakes
When the water is boiling, reduce the heat to maintain a simmer. Cook until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 18 to 25 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 450 degrees F.
When the potatoes are ready, drain and set aside. Melt the unsalted butter in the now-empty pot over low heat. Stir in the honey, hot sauce, red pepper flakes, and remaining 1 teaspoon kosher salt.
Remove from the heat, add the potatoes, and toss to coat. Using tongs, transfer the potatoes to a rimmed baking sheet and space them evenly apart. Reserve the remaining melted butter mixture. Using the bottom of a lightly greased mug or measuring cup, press down on each potato until it splits open and is flattened to 3/4-inch thick.
Recipe Notes
The potatoes can be boiled and refrigerated for up to two days before roasting.Leftovers can be refrigerated in an airtight container up to four days.
- Micro potatoes (about 36): Boil 7 to 10 minutes
- Baby red potatoes (12 to 16): Boil 12 to 17 minutes
- Red potatoes (about 6): Boil 25 to 30 minutes
- Yukon Gold potatoes (about 4): Boil 30 to 35 minutes