Description
Crispy smashed potatoes topped with a creamy avocado sauce and drizzled with spicy chili honey. A perfect side dish or appetizer that balances crunch, creaminess, and heat.
Ingredients
- 1.5 lbs baby potatoes
- 2 ripe avocados
- 1/4 cup sour cream
- 1 lime (juiced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C). Boil baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- Place potatoes on a baking sheet lined with parchment paper. Using a fork or potato masher, gently smash each potato until flattened but still intact.
- Drizzle smashed potatoes with olive oil and season with salt and pepper. Bake for 20-25 minutes until golden and crispy, flipping halfway.
- While potatoes bake, prepare avocado cream. In a bowl, mash avocados with sour cream, lime juice, salt, and pepper until smooth and creamy.
- In a small saucepan, combine honey and chili flakes. Warm over low heat for 2-3 minutes, stirring occasionally. Remove from heat.
- Spread avocado cream on a serving plate or directly over the crispy potatoes. Drizzle with chili honey and garnish with fresh cilantro. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add more chili flakes or a pinch of cayenne to the honey. To keep avocado cream green, add a bit more lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American