Smashed Hot Honey & Sage Potatoes

Sipping a glass of chilled lemonade while savoring golden, crispy potatoes drizzled with sweet and spicy honey is pure bliss. These Smashed Hot Honey & Sage Potatoes come together in just under an hour and effortlessly combine exquisite flavor with textural contrast, making them a true crowd-pleaser.

This recipe is perfect for anyone seeking a new side dish to accompany dinner or a savory snack. Great for gatherings or weeknight meals, these potatoes can also be stored in the fridge for a couple of days after preparation.

Why You’ll Love This Recipe

• The crispy exterior and fluffy inside create a delightful texture contrast.
• Infusing flavors with sage and garlic enhances the overall aroma and taste.
• The drizzle of hot honey adds a uniquely sweet and spicy kick.
• Quick to prepare, with just under 30 minutes of oven time for crispy perfection.

What You’ll Need

Before we start cooking, gather the following ingredients:

For the Potatoes

• 1.5 lbs baby potatoes
• salt and pepper (to taste)
• 1 lemon (for squeezing)

For the Hot Honey Drizzle

• 1 tbsp hot honey (for drizzling)
• chili flakes (optional)

For the Sage Butter

• 1/3 cup salted butter
• 20-25 sage leaves, chopped
• 3 cloves garlic, crushed
• 1 tbsp hot honey

Note: Use unsalted butter for less saltiness.

Substitutions & Swaps

• Baby potatoes can be swapped for Yukon gold potatoes.
• Use any variety of honey if hot honey isn’t available.
• Olive oil can replace butter for a lighter version.
• Fresh sage works better than dried for flavor intensity.

How to Make It

Let’s get cooking with these simple steps:

Preheat the Oven

Preheat the oven to 200C / 390F.

Boil the Potatoes

Boil the potatoes whole with skins on for 10-12 minutes until just tender. A knife should pass through easily; avoid overcooking. Once ready, drain and place on a baking tray lined with parchment paper.

Prepare the Sage Butter

Combine all ingredients for the sage butter in a small saucepan over very low heat. Allow the butter to melt, stirring regularly to infuse flavors without cooking the sage or garlic. Remove from heat and set aside.

Smash the Potatoes

Use a heavy glass, bowl, or potato masher to gently press each potato until they are slightly smashed. Aim for a misshapen look but avoid breaking them apart completely.

Drizzle the Sage Butter

Pour the garlic sage butter over the smashed potatoes, ensuring they are well coated. Season with salt and pepper to taste.

Bake for Crispiness

Place the potatoes in the oven and bake for 25-30 minutes until browned and crispy.

Finish with Honey and Citrus

Remove from the oven and drizzle additional hot honey over each potato. If the honey is thick, microwave it briefly for 15 seconds. Squeeze a bit of lemon or lime juice over the top and add chili flakes if desired. Serve immediately.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, potatoes become mushy if frozen.
Reheat: Warm in the oven at 180C / 350F for 10-15 minutes until heated through.

Tips for Best Results

• Ensure potatoes are similar in size for even cooking.
• Mix the sage butter on low heat to prevent burning.
• For extra crispiness, flip the potatoes halfway through baking.
• Experiment with different herbs like thyme or rosemary for varied flavors.

Serving Suggestions

• Pair these potatoes with grilled chicken or fish for a complete meal.
• Serve alongside a fresh salad for a delightful lunch or dinner.
• Enjoy as a standalone snack with your favorite dipping sauce.