I first made these potatoes on a Tuesday night in February when I had exactly zero plan for dinner and a bag of baby Yukon Golds that was about two days from going soft. I boiled them, smashed them with the bottom of a mug because I could not find my potato masher, drizzled them with olive oil, and threw them in the oven at the highest temperature it would go. Thirty minutes later, my apartment smelled incredible and the edges of those potatoes were so crispy they shattered when I bit into them. I ate the entire tray standing at the counter with a fork in one hand and my phone in the other, googling whether hot honey would work on potatoes. It does. It really, really does.
That first batch was pure accident. But the version I am sharing today is the one I have made probably forty times since, the one I bring to every potluck and cookout, the one my neighbor specifically requests when I invite her over for dinner. I added the herb yogurt after reading a Samin Nosrat interview where she talked about always wanting something cool and tangy next to something hot and crispy. She was talking about raita with fried bread, but the principle translates perfectly. Cold dill yogurt against a screaming-hot, honey-glazed potato is the kind of contrast that makes you close your eyes when you eat.
The beauty of this recipe is that it is almost impossible to mess up. The potatoes do not need to be pretty. In fact, the uglier the smash, the better — all those jagged edges and torn bits of skin turn into golden, crunchy shards in the oven. If you have boiled a potato before, you are already halfway there.
The Real Secret: Let Them Dry Out
Here is the thing nobody tells you about smashed potatoes. Boiling them is easy. Smashing them is easy. But if you skip the drying step, you will end up with sad, steamy, limp discs instead of crispy ones. After you drain the boiled potatoes, let them sit in the colander for a full five minutes. I know that sounds fussy, but it is not — just walk away, set a timer, go check your email. That five minutes lets the surface moisture evaporate so the starch can actually crisp up in the oven. J. Kenji Lopez-Alt explained this on Serious Eats years ago and it changed the way I roast everything.
While the potatoes dry, crank your oven to 425°F (220°C) and line a big baking sheet with parchment. If you own a wire rack that fits inside the sheet pan, use it — the air circulation underneath makes the bottoms crispy too, which is a game changer. But honestly, parchment alone works great. I used parchment for years before I even thought to try a rack.
What You Need
For the potatoes:
- 2 lbs (900g) baby Yukon Gold potatoes — the small, waxy kind, about 1.5 inches across
- 4 tablespoons extra-virgin olive oil (do not skimp, the oil is what crisps them)
- 1 teaspoon flaky sea salt (Maldon if you can get it)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the hot honey:
- 1/4 cup honey
- 1 tablespoon hot sauce — Frank’s RedHot or Cholula both work
- 1/2 teaspoon crushed red pepper flakes
For the herb yogurt:
- 1 cup full-fat Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon chives, minced
- 1 small garlic clove, grated on a microplane
- Juice of half a lemon, plus a little zest
- Pinch of salt
How I Make Them
Start by dropping the baby potatoes into a big pot of heavily salted cold water. Bring it to a boil, then reduce to a simmer and cook for about 18 to 22 minutes. You want them completely tender — a paring knife should slide through the biggest one with zero resistance. Drain them and let them steam-dry in the colander for five minutes.
Spread them out on your prepared baking sheet with a couple inches of space between each one. Now grab something flat and heavy — the bottom of a drinking glass, a measuring cup, even a small plate — and press each potato down firmly until it is about half an inch thick. You want the skin to split and the insides to spread out into a rough, craggy disc. Do not worry about perfection. The more uneven and torn the surface, the crispier those edges will get. Any little pieces that break off? Leave them. They become the best potato chips you have ever eaten.
Drizzle the olive oil over everything, making sure it gets into all the crevices and coats the edges. Sprinkle with salt, pepper, garlic powder, and smoked paprika. Slide the tray into the oven and roast for 25 to 30 minutes. I rotate the pan once at the halfway mark, but the most important thing is: do not open the oven for the first 15 minutes. That initial blast of uninterrupted heat is what builds the crust. You will know they are done when the tops are deeply golden and the edges look dark and crispy.
While the potatoes roast, make your hot honey. Just warm the honey, hot sauce, and red pepper flakes together in a small saucepan over low heat for about three minutes. Do not let it boil — you just want it loose and fragrant. That is it. You now have a condiment that is good on literally everything. Bon Appetit wrote a whole piece about how hot honey conquered American kitchens, and after you make a batch, you will understand why. I keep a jar in my pantry at all times.
For the yogurt, just stir everything together in a small bowl and taste it. Needs more lemon? Add more. More salt? Go for it. The yogurt should taste bright and punchy because it is going up against very bold, hot, sweet potatoes. It needs to hold its own. Let it sit at room temperature for ten minutes while the potatoes finish so the garlic and dill have time to infuse.
Putting It All Together
When the potatoes come out of the oven, transfer them to a platter or just serve them straight off the sheet pan — I usually go with the sheet pan because fewer dishes and honestly it looks cool. Drizzle the warm hot honey all over and let it pool in the crevices and drip down the sides. Dollop the herb yogurt next to them or serve it in a little bowl for dipping. Finish with an extra pinch of flaky salt, a few sprigs of fresh dill, and a dusting of red pepper flakes for color.
The timing matters here. These are best eaten within about ten minutes of coming out of the oven, while the outsides are still shatteringly crispy and the insides are pillowy and steaming. The contrast between the hot, crunchy, honey-glazed potato and the cold, tangy yogurt is what makes this dish special. It is not complicated food. It is just good food.
If you do end up with leftovers (unlikely, but it happens), spread them on a sheet pan and reheat at 400°F for about ten minutes. The microwave will make them limp and sad, so the oven is the only way. Store the honey at room temperature — it keeps for months — and the yogurt in the fridge for up to five days.
What to Serve with These
These potatoes are incredibly versatile. I have served them alongside grilled chicken souvlaki for a summer dinner, piled next to a spring vegetable frittata for brunch, and set out as a shared appetizer at a dinner party where they disappeared in about four minutes. They pair beautifully with a roast leg of lamb if you want something more substantial. My friend made them for Thanksgiving last year as a side dish and her family liked them better than the mashed potatoes, which honestly caused a small argument at the table. The hot honey goes especially well with grilled meats, fried chicken, or even just drizzled over a cheese plate with crackers and fruit.
Can I make smashed potatoes ahead of time?
You can boil and smash them up to a day in advance. Just cover the sheet pan with plastic wrap and stash it in the fridge. When you are ready, drizzle with oil, season, and roast as usual — they might need an extra three to five minutes since they are starting cold. The herb yogurt can be made a day ahead too. Only the hot honey drizzle needs to happen right before serving.
What if I cannot find baby Yukon Golds?
Baby red potatoes are your next best option — they have the same waxy texture that holds together when you smash them. Fingerlings work too, though they produce a longer, thinner shape. The one potato to avoid here is the Russet. They are too starchy and dry, and they crumble apart instead of smashing into a cohesive disc. According to USDA data, Yukon Golds have a moderate starch content that hits the sweet spot between creamy and crispy.
A quick note on nutrition: each serving clocks in at roughly 385 calories, with 18g fat, 49g carbs, and 8g protein. These numbers are estimates based on USDA FoodData Central and will vary based on your specific ingredients and how generous you are with the oil and honey. This recipe is not intended as dietary or medical advice. If you have specific food allergies or dietary requirements, please check with a healthcare professional.
Elena Vasquez
Elena is a certified nutritionist and pastry chef with a Masters in Nutrition Science from Cornell University. She completed her pastry training at the French Pastry School in Chicago and develops recipes that balance nutritional science with culinary creativity.
