Hot Honey Sage Smashed Potatoes never last long once they hit the table. They come out of the oven with crispy edges, soft centers, and a generous coating of warm sage butter with a drizzle of hot honey for just a little heat.
Boiling the potatoes first keeps them fluffy, while smashing and roasting gives you those golden, crinkly edges that make smashed potatoes so good. The sage butter is gently melted so the garlic and sage can infuse without overpowering anything. A squeeze of fresh lemon and a sprinkle of chili flakes at the end pull it all together.
These potatoes work just as well for a weeknight dinner as they do on a holiday table. They feel special without being fussy, and once you make them, they tend to stick around in the meal rotation.
Boil the potatoes with skins on for 10-12 minutes until they are just knife tender. When ready, drain and place on baking tray lined with parchment paper.
While your potatoes boil, combine the butter, chopped sage leaves, crushed garlic, and both honeys to a small pot over low heat. Allow the butter to melt, stirring regularly until everything is mixed. Do not overcook the sage or garlic. Take off heat and set aside.
Use a heavy glass to press each potato until they smush a little. You don’t want to break them to pieces, but you do want them to burst open. Peel back the skin of the potatoes to expose the insides a little if needed, you want the butter to have a way inside.
Pour the garlic sage butter mixture over the potatoes, being sure to cover each one. Add salt and pepper to taste.
Place tray in the over for 25-30 minutes, until potatoes are brown and crispy. Remove from the oven and drizzle a little more of the hot honey on top.
Squeeze a lemon over the top and garnish with chili flakes if desired. Serve warm and enjoy!
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