As a kid, I was always a picky eater, and the thing about picky eaters is that we thrive on sides. I could take it or leave it on any main dishes, and made a bee-line for the potatoes, mac and cheese, bread, vegetables, and anything else around the table. These warm, sweet, spicy potatoes are the perfect side to any winter meal, and younger me would have been obsessed. Who am I kidding, adult me is obsessed! The potatoes themselves are parboiled to create a soft, fluffy interior then smashed and baked for the perfect crispy edges. I used gold potatoes, which I prefer for their buttery texture, but you can use whatever you have. If you have potatoes larger than an inch or two around, make sure to cut them into pieces before boiling for even cooking.
The jalapeño honey butter is really the star of this recipe. The jalapeños provide an earthy spice and the honey makes these so addicting you might just eat the whole pan. Ideally, they will serve 4-5 as a side and will be the talk of the dinner party.
Make these when the classic flavors (garlic parmesan, chipotle chili, etc.) don’t sound quite right, but you still want the tried and true smashed potato experience.
Smashed Potatoes Recipe
Prep Time
40 min
Cook Time
25-35 min
Serves
5
Ingredients
For the potatoes
- 1½–2 lbs baby potatoes (Yukon gold or red)
- 2–3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
For the jalapeño honey butter
- 4 tbsp (½ stick) unsalted butter
- 1–2 jalapeños, finely minced (seeds removed for less heat)
- 2–3 tbsp honey
- Pinch of salt
Steps
1
Boil the potatoes
- Add the baby potatoes to a pot of salted water.
- Boil until fork-tender (about 15–20 minutes).
- Drain and let them dry a few minutes.
2
Smash
- Preheat oven to 425°F (220°C).
- Grease a sheet pan with a little oil.
- Place potatoes on the pan and use the bottom of a glass or measuring cup to gently smash each one to about ½–¾ inch thick.
- Brush or drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder.
3
Bake until crispy
Roast for 25–35 minutes, until golden and crunchy around the edges.
4
Make the jalapeño honey butter
While potatoes roast:
- Melt butter in a small saucepan over medium-low heat.
- Add minced jalapeño and garlic; cook 1–2 minutes until softened but not browned.
- Stir in honey and a pinch of salt.
- Add a splash of lime juice if desired.
- Remove from heat.
5
Finish
When potatoes come out of the oven, drizzle or brush generously with the jalapeño honey butter.
Optional: garnish with chopped cilantro or chives.