Hot Honey Butter Smashed Potatoes

Source: The Kitchn

Ingredients

• 1-2 pounds baby Yukon Gold potatoes
• 6 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon Frank’s Red Hot sauce
• 1/2 teaspoon red pepper flakes
• Kosher salt
• Chives or scallions, chopped finely, for garnish

Instructions

Bring large pot of water to a boil. Add 2 tablespoons kosher salt along with potatoes, reduce heat, and simmer for about 20 minutes until potatoes are fork tender.

Heat oven to 350 degrees with rack in lower third. Prepare baking sheet or glass pan with a spritz of non-stick cooking spray. (You might need two pans, depending on quantity of potatoes.)

Once potatoes are done cooking, drain and set aside. Turn stove off and return pot to burner; over residual heat, add butter and stir in honey, hot sauce, red pepper flakes, plus 1 teaspoon of salt and stir together. Once everything is melted and mixed together, add potatoes back to pot and stir to coat.

Transfer potatoes to the baking dish, reserving extra hot honey butter in the pot. Using a heavy-bottomed glass, smash each potato to about 3/4″ thick.

Roast for 20 minutes. Remove from oven, flip potatoes over, then cook another 10-15 minutes until crispy.

Transfer potatoes to a serving plate and pour reserved hot honey butter all over. Sprinkle with chopped chives or scallions.