14 April, 2022
Hot Honey Butter Smashed Potatoes
Hot Honey Butter Smashed Potatoes
Notes
Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Potato options: Almost any size can be used, see below for specific cooking instructions: 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
Ingredients
- 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
Instructions
- Scrub 1 1/2 pounds baby Yukon gold potatoes clean and place in a large saucepan. Add enough cold water to cover potatoes by about 2 inches. Stir in 2 tablespoons of the kosher salt and bring to a boil over high heat. Meanwhile, finely chop until you have 1 tablespoon fresh chives if desired and reserve for garnishing.
- 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 450ºF.
- When the potatoes are ready, drain and set aside. Melt 6 tablespoons unsalted butter in a small pot and over low heat. Stir in 2 tablespoons honey, 1 tablespoon hot sauce, a pinch of red pepper flakes, and the remaining 1 teaspoon kosher salt.
- Using tongs, transfer the potatoes to a rimmed baking sheet and space them evenly apart. Using the bottom of a lightly greased mug or measuring cup, press down on each potato until it splits open and is flattened to approximately 3/4-inch thick. Roast until the bottoms are golden-brown, about 20 minutes. Carefully flip the potatoes with a flat spatula. Rotate the baking sheet and roast until the second side is browned and crispy, 10 to 15 minutes more. Remove the potatoes from the oven, flip them over to the original split side, and pour onto them the butter, honey, hot sauce, and pepper flakes mixture. Top with the chives if using.
Category
Side Dishes