Description
Crispy smashed potatoes loaded with garlic butter, creamy ricotta, and a sweet-spicy chili honey drizzle. A perfect side or appetizer that’s both indulgent and flavorful.
Ingredients
- 1 1/2 pounds baby potatoes (Yukon Gold or red potatoes)
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 1/2 cup ricotta cheese
- 2 tablespoons honey
- 1 teaspoon chili flakes (or to taste)
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
- Flaky sea salt (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- Place potatoes on prepared baking sheet. Use a flat-bottomed glass or potato masher to gently press each potato until about 1/2-inch thick. Drizzle with olive oil and season with salt and pepper.
- In a small bowl, mix melted butter and minced garlic. Drizzle over smashed potatoes.
- Roast for 20-25 minutes until golden and crispy on the edges.
- While potatoes roast, prepare drizzle: In a small saucepan, warm honey and chili flakes over low heat for 2 minutes. Remove from heat.
- To serve, top each potato with a dollop of ricotta cheese, drizzle with chili honey, and garnish with fresh parsley and flaky sea salt if desired.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne to the honey. Leftover potatoes can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American