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
Scale
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
