Honey Butter Smashed Potatoes – You know how some recipes just happen and then take over your life? That’s exactly how these Honey Butter Smashed Potatoes came to be. It started on a random Sunday when I was staring at a bag of potatoes and thinking, Not mashed again. I can’t. Don’t get me wrong—I love mashed potatoes as much as anyone, but I wanted something crispy. Crunchy edges, buttery insides, something different.
The first time I made these, I was nervous about the honey. Would it be too sweet? Would it burn in the oven? But let me tell you—once that honey butter mixture hit those potatoes, it was magic. The sweetness balances the kick from the hot sauce perfectly, and the edges caramelize into these crispy little bites of joy. My family went crazy for them, and now they’ve become a staple for everything from weeknight dinners to Thanksgiving spreads.
Here’s the thing about these potatoes: they’re the kind of side dish that makes you feel like you’ve got your life together, even if your sink is full of dishes and your dog is barking at the mailman. And honestly? That’s enough for me.
Why You’ll Love This Honey Butter Smashed Potatoes Recipe?
- Crispy on the outside, fluffy on the inside: Smashing the potatoes creates all these little crevices that roast up golden and crunchy.
- Sweet, spicy, and buttery: The honey butter with a kick of hot sauce takes these potatoes to a whole new level.
- Perfectly imperfect: These aren’t about precision—rustic edges mean extra crispy bits.
- Versatile and crowd-pleasing: They work for fancy dinners, casual weeknights, or just snacking straight from the pan.
Ingredient Notes:
Let’s talk about what makes these Honey Butter Smashed Potatoes shine:
- Baby Yukon Gold Potatoes: Creamy, thin-skinned, and the perfect size for smashing. Plus, no peeling. Who has time for that?
- Unsalted Butter: It’s the base for that rich, buttery glaze. Go big or go home.
- Honey: Sweet but not overpowering. It caramelizes beautifully in the oven.
- Hot Sauce: Adds just the right amount of heat. I love Frank’s RedHot, but you do you.
- Red Pepper Flakes: For those who like an extra little kick (totally optional).
- Kosher Salt: Essential for bringing out all the flavors. Trust me, don’t skip this.
- Chives: Not required, but they add a fresh pop of color and a mild oniony flavor.
How To Make Honey Butter Smashed Potatoes?
Making these potatoes is so fun, it might just become your new therapy. Here’s how it’s done:
Step 1: Boil the Potatoes
Start by scrubbing those baby Yukon golds until they’re squeaky clean. Toss them in a pot, cover with water, and add a couple tablespoons of salt (think ocean-level salty). Bring to a boil, then let them simmer until fork-tender—about 20 minutes. You want them soft enough to smash but not falling apart.
Step 2: Make the Honey Butter Mixture
While the potatoes cook, melt your butter in a small pot or microwave. Stir in the honey, hot sauce, red pepper flakes, and a pinch of salt. It’ll smell amazing—resist the urge to taste it with a spoon (or don’t, I won’t judge).
Step 3: Smash the Potatoes
Once the potatoes are boiled, drain them and toss them in the honey butter mixture. Spread them out on a baking sheet, giving each potato plenty of room. Then comes the fun part: smash them with the bottom of a mug or measuring cup. Don’t overthink it—rough edges = crispy edges.
Step 4: Roast to Perfection
Pop the potatoes into a 450°F oven and roast for 20 minutes. Flip them carefully with a spatula (this is when you start to smell the magic happening). Rotate the pan and roast for another 10-15 minutes until they’re golden and crispy.
Step 5: Finish and Serve
Brush the potatoes with any leftover honey butter mixture for a final hit of flavor. Sprinkle with chopped chives if you’re feeling fancy, and serve warm. Be ready for everyone to ask, “How did you make these?!”
Want To Save This Recipe?
Storage Options:
If there are any leftovers (unlikely, but hey, miracles happen), store them in an airtight container in the fridge for up to three days. To reheat, pop them on a baking sheet and crisp them up in a 375°F oven for about 10 minutes. The microwave works too, but let’s be real—it won’t do those crispy edges justice.
Variations and Substitutions:
Feel like experimenting? These potatoes are the perfect canvas:
- Garlic Butter Version: Add minced garlic to the butter for a savory twist.
- Spicy Sriracha: Swap the hot sauce for sriracha if you like it bold and tangy.
- Sweet Potato Swap: Use baby sweet potatoes for a naturally sweeter flavor.
- Herbaceous Kick: Add rosemary or thyme to the honey butter for a more earthy vibe.
- Dairy-Free: Use olive oil or vegan butter for a plant-based alternative.
What to Serve with Honey Butter Smashed Potatoes?
These potatoes are the life of the party, but they play well with others. Here’s what they love hanging out with:
- Roast Chicken: The sweet and spicy flavors are perfect with savory, juicy chicken.
- Grilled Steak: These potatoes make a fantastic steakhouse-worthy side.
- Vegetarian Bowls: Add some roasted veggies and a dollop of sour cream or hummus.
- Burgers: Who needs fries when you’ve got these crispy beauties?
Frequently Asked Questions:
Can I use larger potatoes?
Sure! Just cut them into smaller chunks after boiling to make smashing easier.
Can I make these ahead of time?
Yes! Boil the potatoes and make the honey butter mixture in advance. Smash and roast them fresh for the best crunch.
Are they too spicy for kids?
Not at all! You can dial down the hot sauce or skip the red pepper flakes to make them more kid-friendly.
So, there you have it. Honey Butter Smashed Potatoes that are crispy, buttery, and downright addictive. Try them out, and let me know how they turn out—or if you come up with your own twist. Got leftovers? Share them with me (kidding… sort of). Let’s talk potatoes in the comments below!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Honey Butter Smashed Potatoes
Ingredients
- 1 1/2 pounds baby Yukon gold potatoes approximately 10–14
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 6 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon hot sauce such as Frank’s RedHot
- Pinch of red pepper flakes optional
- 1 tablespoon fresh chives finely chopped (optional, for garnish)
Instructions
Prepare the Potatoes
- Scrub the potatoes thoroughly and place them in a large saucepan. Add enough cold water to cover the potatoes by about 2 inches. Stir in 2 tablespoons of kosher salt. Bring the water to a boil over high heat.
Cook the Potatoes
- Once boiling, reduce the heat to maintain a simmer. Cook the potatoes until they are tender and can be easily pierced with a sharp knife, approximately 18–25 minutes. Drain the potatoes and set them aside.
Prepare the Honey Butter Mixture
- In the same saucepan, melt the butter over low heat. Stir in the honey, hot sauce, red pepper flakes (if using), and the remaining 1 teaspoon of kosher salt. Mix thoroughly and remove from heat.
Toss the Potatoes
- Add the cooked potatoes back into the saucepan with the honey butter mixture. Gently toss the potatoes to coat them evenly in the glaze.
Smash the Potatoes
- Preheat your oven to 450°F and position a rack in the lower third. Transfer the coated potatoes to a rimmed baking sheet, spacing them evenly. Using the bottom of a lightly greased mug or measuring cup, press down on each potato until it splits and is flattened to approximately ¾-inch thick.
Roast the Potatoes
- Place the baking sheet in the oven and roast the potatoes for 20 minutes. Carefully flip the potatoes using a flat spatula, rotate the baking sheet, and continue roasting for another 10–15 minutes, or until the potatoes are golden-brown and crispy on both sides.
Finish and Serve
- Brush the roasted potatoes with any remaining honey butter mixture for added flavor. Garnish with finely chopped chives, if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
