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The base of this dish is simple yet flavorful. Here’s what you need: - 1.5 pounds baby potatoes - 2 tablespoons olive oil - 4 cloves garlic, minced - 2 tablespoons honey - 1 teaspoon soy sauce (or tamari for gluten-free) - 1 teaspoon fresh rosemary, chopped - Salt and pepper to taste These baby potatoes are small and tender. They have a creamy texture that perfectly absorbs the honey garlic sauce. The olive oil gives a rich taste, while garlic adds a punch of flavor. Honey brings sweetness that balances the soy sauce's saltiness. To make your smashed potatoes even better, consider these toppings: - Chopped green onions for garnish - Crushed red pepper flakes (optional) Green onions add a fresh crunch. They also add a pop of color. If you like heat, sprinkle crushed red pepper flakes. This will spice things up and add extra flavor. You will need a few tools to cook these potatoes: - A large pot for boiling - A baking sheet lined with parchment paper - A glass or potato masher for smashing - A small bowl for mixing the sauce These tools make the process smooth and easy. Boiling the potatoes is key. It ensures they cook evenly and become tender. The baking sheet helps them crisp up nicely in the oven. {{ingredient_image_1}} First, grab 1.5 pounds of baby potatoes. Place them in a large pot. Fill the pot with salted water. Bring the water to a boil. Cook the potatoes for 15 to 20 minutes. They should be fork-tender when done. Drain the potatoes and let them cool for a few minutes. This makes them easier to handle. Now, it's time to smash the potatoes. Lay them out on a baking sheet lined with parchment paper. Use the bottom of a glass or a potato masher. Gently press down on each potato until it flattens. Be careful to keep them intact. This step helps create crispy edges later. While the potatoes cool, let's make the sauce. In a small bowl, mix together 4 minced garlic cloves, 2 tablespoons of honey, and 2 tablespoons of olive oil. Add 1 teaspoon of soy sauce and 1 teaspoon of chopped fresh rosemary. Stir well to combine. Set this flavorful mixture aside for later. Preheat your oven to 425°F (220°C). Drizzle the smashed potatoes with a little olive oil. Season them with salt and pepper to taste. Bake the potatoes for 20 to 25 minutes. They should turn crispy and golden. After baking, brush the honey garlic sauce over each potato. Return them to the oven and bake for an additional 5 to 10 minutes. This allows the sauce to caramelize, adding great flavor. Enjoy your delicious Honey Garlic Smashed Potatoes! When picking potatoes, look for small, firm ones. Baby potatoes work best for this recipe. They stay tender and have a nice skin. Avoid potatoes with blemishes or soft spots. Fresh potatoes will give you the best flavor and texture. To boost flavor, use fresh garlic. Fresh herbs like rosemary add depth, too. You can mix in spices like paprika or smoked salt for extra taste. Honey adds sweetness and balances the savory flavors. A splash of soy sauce gives a nice umami kick. One mistake is overcooking the potatoes. They should be fork-tender but not mushy. Another error is not smashing them enough. If they are not flattened, they won’t crisp up well. Also, don’t skip the sauce brushing step before the final bake. This step adds a rich glaze that makes them irresistible. Lastly, avoid overcrowding the baking sheet. Give each potato space to crisp up nicely. Pro Tips Choose the Right Potatoes: For the best texture, use waxy baby potatoes, as they hold their shape well when boiled and smashed. Don’t Overboil: Keep an eye on the potatoes while boiling; overcooking can make them too mushy and difficult to smash. Customize the Sauce: Feel free to experiment with different herbs or spices in the sauce to match your personal taste preferences. Serve Immediately: These potatoes are best enjoyed fresh out of the oven, as they maintain their crispy edges and flavorful glaze. {{image_2}} You can easily make Honey Garlic Smashed Potatoes gluten-free. Just swap soy sauce for tamari. Tamari is a great choice as it has a similar flavor. Always check labels to ensure no hidden gluten sneaks in. This small change keeps your dish safe for those with gluten issues. You can add different veggies for extra flavor and nutrition. Try tossing in some broccoli or green beans. Just steam them lightly before mixing with the potatoes. You can also roast sliced bell peppers alongside the potatoes. This adds color and taste to the dish. If you want to switch up the sweetness, use maple syrup instead of honey. This change gives a rich flavor twist. You can also try agave nectar for a lighter taste. Both options are vegan-friendly and work well in the sauce. Just adjust the amount to your taste, as some sweeteners are stronger than others. After enjoying your honey garlic smashed potatoes, let them cool to room temperature. Place them in an airtight container. Store them in the fridge for up to 3 days. If you want to keep them longer, consider freezing them. To reheat, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet. Heat for about 15-20 minutes until warm. You can also use the microwave. Just place them on a microwave-safe plate and heat for 1-2 minutes. They may not be as crispy, but they will still taste great! If you freeze them, use a freezer-safe container. Make sure to separate layers with parchment paper. They can last for up to 2 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before reheating. This keeps the texture nice and tasty. Yes, you can use different potatoes. Baby potatoes work well, but you can try Yukon gold or red potatoes too. Just make sure they are small enough to smash easily. Each type adds its own flavor and texture. I love trying new kinds to see how they change the dish. To add spice, use crushed red pepper flakes. Sprinkle them over the potatoes before baking. You can also mix in some hot sauce with the honey garlic sauce. If you want more heat, try adding diced jalapeños or a pinch of cayenne pepper. Adjust the spice to fit your taste. These potatoes pair well with many dishes. Serve them with grilled chicken, steak, or roasted vegetables. You can also enjoy them with a fresh salad or as a side for a hearty soup. They are versatile and add a sweet and savory touch to any meal. In this post, we explored how to make Honey Garlic Smashed Potatoes. We covered essential ingredients, cooking steps, and tips to elevate your dish. You learned how to enhance flavors and avoid common mistakes. We also discussed variations, storage, and answered frequent questions. These potatoes are both tasty and fun to make. Try them out at your next meal, and enjoy the delicious results!

Honey Garlic Smashed Potatoes

Deliciously smashed baby potatoes coated in a sweet and savory honey garlic sauce.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1.5 pounds baby potatoes
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh rosemary, chopped
  • to taste salt
  • to taste pepper
  • for garnish chopped green onions
  • optional crushed red pepper flakes

Instructions
 

  • Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
  • Once the potatoes are cool enough to handle, lay them on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato until flattened but still intact.
  • In a small bowl, mix together the minced garlic, honey, olive oil, soy sauce, and chopped rosemary. Stir well to combine and set aside.
  • Preheat your oven to 425°F (220°C). Drizzle the smashed potatoes with a bit of olive oil and season with salt and pepper. Bake for 20-25 minutes, or until edges are crispy and golden.
  • Remove the potatoes from the oven, and immediately brush the honey garlic mixture generously over each potato. Return to the oven and bake for an additional 5-10 minutes to allow the sauce to caramelize slightly.
  • Remove from the oven and let cool for a few minutes. Sprinkle chopped green onions and red pepper flakes (if using) over the top before serving.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword honey garlic, potatoes, side dish, smashed