If there’s a comfort food that manages to be both rustic and utterly decadent, it’s these Honey Butter Smashed Potatoes. Imagine crisp edges giving way to creamy centers, all brushed with a glistening honey butter glaze and finished with flecks of fresh parsley. This dish is a love letter to simple ingredients done right, perfect for family dinners, festive spreads, or any time you need a little golden pick-me-up.
Ingredients You’ll Need
The beauty of Honey Butter Smashed Potatoes is how a handful of basic pantry staples come together to create a standout side. Each ingredient plays a crucial role in building layers of flavor and those signature crispy, caramelized bits.
- Baby Yukon Gold potatoes: Their naturally creamy texture and thin skins make them ideal for smashing and roasting.
- Unsalted butter: Creates richness and helps achieve that signature golden crust without overpowering the sweet note of honey.
- Honey: Just a touch adds a subtle, irresistible sweetness and promotes caramelization in the oven.
- Olive oil: Keeps things crisp and lends its own subtle fragrance to the potatoes.
- Garlic powder: Adds savory depth and a hint of warmth in every bite.
- Salt and black pepper: Essential for balancing flavors and enhancing both sweetness and umami.
- Chopped fresh parsley (optional): A fresh, colorful finish that adds a spark of flavor and visual appeal.
How to Make Honey Butter Smashed Potatoes
Step 1: Cook the Potatoes
Start by boiling your baby Yukon Gold potatoes in a generously salted pot of water. Cook them for about 15 to 20 minutes, just until they’re fork-tender. This step ensures that every potato is soft and fluffy inside, the perfect base for crisping up later. Drain the potatoes and let them cool slightly—you want them warm, but not so hot they’ll steam themselves soggy.
Step 2: Smash with Style
Line a baking sheet with parchment paper for quick cleanup and fuss-free release. Space the cooked potatoes out, then gently press each one with a potato masher or the bottom of a glass. Your goal? About a half-inch thick. Don’t worry if some crack or lose their shape—those uneven edges become the crispiest, most irresistible bits in the oven!
Step 3: Make the Honey Butter Magic
In a small saucepan (or microwave-safe bowl), melt the unsalted butter, then whisk in the honey, olive oil, garlic powder, salt, and pepper. This is the flavor powerhouse for your Honey Butter Smashed Potatoes. Stir until everything is velvety and well combined, and prepare to brush every nook and cranny of your potatoes with this golden goodness.
Step 4: Brush and Roast
Using a pastry brush, generously coat each smashed potato with the honey butter mixture, making sure it seeps into all the cracks. Pop the tray into a preheated 425°F (220°C) oven for 20 to 25 minutes. You’ll know they’re done when the edges get gloriously crisp and golden, while the interiors stay marshmallow-soft. The honey helps caramelize the potatoes, leaving a glistening, slightly sticky finish you’ll adore.
Step 5: Finish and Serve
Once out of the oven, sprinkle your Honey Butter Smashed Potatoes with freshly chopped parsley for a bright, verdant note. Serve them piping hot, and watch as everyone dives in for seconds. The herby burst on top is the finishing touch that pulls all the flavors together.
How to Serve Honey Butter Smashed Potatoes
Garnishes
These potatoes are a blank canvas for bold or subtle garnishes. Besides fresh parsley, try a sprinkle of flaky sea salt just before serving for extra crunch, a dusting of smoked paprika for a hint of earthiness, or even a handful of crumbled feta or goat cheese for a burst of creamy tang.
Side Dishes
Pair Honey Butter Smashed Potatoes with grilled chicken, baked salmon, or even a juicy steak for a complete meal that feels both homey and special. They also shine alongside roasted vegetables, green salads, or a big platter of sautéed greens for a color-packed vegetarian feast.
Creative Ways to Present
If you’re entertaining, try piling the potatoes onto a wooden board for family-style serving or nestling them in mini cast iron skillets for individual portions. You can even tuck a few into lunchboxes or picnic spreads—they’re delightful at room temperature, too!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, stash your Honey Butter Smashed Potatoes in an airtight container in the fridge. They’ll hold their flavor and texture for up to 3 days. Just be sure to spread them out a bit so they don’t steam and lose their crispiness.
Freezing
While nothing beats them fresh from the oven, you can freeze these potatoes for future cravings. Arrange completely cooled potatoes on a baking sheet and freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to a month. Just know the texture may soften slightly upon thawing.
Reheating
To bring back the full magic, reheat your Honey Butter Smashed Potatoes in a hot oven (around 425°F) for 10 minutes, or until heated through and re-crisped. The microwave works for speed, but the oven or toaster oven gives you the best texture.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon Golds are beloved for their creamy interiors, baby red potatoes or even small fingerlings work great. Just ensure they’re roughly the same size so they cook evenly and smash easily.
Is there a vegan version of Honey Butter Smashed Potatoes?
Yes! Swap the butter for a good quality vegan butter or extra olive oil, and use maple syrup or agave instead of honey. The results will be just as flavorful and golden.
Can I make these ahead for a dinner party?
Definitely. You can boil and smash the potatoes a day in advance. Store covered in the fridge; just brush with honey butter and roast right before serving to keep them fresh and crisp.
What if I want them extra crispy?
For even more crunch, let the potatoes dry out for a few minutes after boiling, and don’t hesitate to roast them a few extra minutes. You can also finish them under the broiler for 2 minutes at the end for more color and crunch.
Can I add spices for a twist?
Go for it! A pinch of smoked paprika, chili flakes, or even cayenne will add personality. You can also sprinkle in dried herbs like thyme or rosemary for an aromatic punch.
Final Thoughts
There’s something so joyful about making (and devouring) a tray of Honey Butter Smashed Potatoes. The simple act of smashing, brushing, and roasting transforms humble ingredients into an unforgettable side that sits proudly on any table. I can’t wait for you to try this recipe—let it become a new favorite in your home, too!
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Honey Butter Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Butter Smashed Potatoes are a delightful twist on traditional roasted potatoes. Creamy baby Yukon Gold potatoes are smashed, brushed with a sweet honey butter mixture, and roasted until crispy and golden brown. Perfect as a side dish for any meal!
Ingredients
Potatoes:
- 1 ½ pounds baby Yukon Gold potatoes
Honey Butter Mixture:
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Garnish:
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Boil the potatoes: Boil the potatoes in a large pot of salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
- Prepare the baking sheet: Line a baking sheet with parchment paper. Place the boiled potatoes on the sheet and gently smash each one to about ½ inch thick.
- Make the honey butter mixture: In a small saucepan or microwave-safe bowl, melt the butter with honey, olive oil, garlic powder, salt, and pepper. Stir to combine.
- Brush the mixture: Brush the honey butter mixture over each smashed potato generously.
- Roast the potatoes: Roast in the oven for 20–25 minutes until crispy and golden brown.
- Serve: Remove from the oven, sprinkle with fresh parsley if using, and serve hot.
Notes
- You can add a pinch of chili flakes to the honey butter for a little heat.
- Best served fresh but can be reheated in a hot oven to crisp them up again.
Nutrition
- Serving Size: 4–5 smashed potatoes
- Calories: 230
- Sugar: 4g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
