Sides & Salads

Smashed Crispy Honey Roast Potatoes

  • Easy

  • 60 mins

If you’ve been thinking of stepping up your smashed potatoes game, this is it! Crunchy, smokey and just a hint of satisfying sweetness from pure Capilano honey.

  • Skill Level

    Easy

  • Prep Time

    15mins

  • Cooking Time

    45 mins

  • Servings

    8

Ingredients

  • 1.5kg baby coliban (chat) potatoes
  • 60ml (1⁄4 cup) Capilano Floral Manuka Honey
  • 60g butter, chopped
  • 1 tbsp olive oil
  • 4 short cut bacon rashers, finely chopped
  • 2 tbsp chopped fresh chives
  1. Preheat oven to 180°C (fan-forced). Lightly grease a large baking tray.
  2. Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Uncover. Cook for 10 minutes or until just tender. Drain.
  3. Transfer potatoes to prepared tray. Set aside to cool slightly. Use the heel of your hand to gently crush each potato.
  4. Combine honey and butter in a small saucepan over low heat. Cook, stirring occasionally, until melted. Brush two-thirds of the mixture over the potatoes. Bake for 45 minutes or until golden brown and crispy.
  5. Just before the potatoes are ready, heat the oil in a frying pan over medium-high heat. Add the bacon. Cook, stirring occasionally, until golden. Add remaining honey mixture and stir to combine.
  6. Transfer the potatoes to a large serving plate and top with the bacon mixture. Sprinkle with the chives and serve warm.

Used in this recipe

  1. Preheat oven to 180°C (fan-forced). Lightly grease a large baking tray.
  2. Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Uncover. Cook for 10 minutes or until just tender. Drain.
  3. Transfer potatoes to prepared tray. Set aside to cool slightly. Use the heel of your hand to gently crush each potato.
  4. Combine honey and butter in a small saucepan over low heat. Cook, stirring occasionally, until melted. Brush two-thirds of the mixture over the potatoes. Bake for 45 minutes or until golden brown and crispy.
  5. Just before the potatoes are ready, heat the oil in a frying pan over medium-high heat. Add the bacon. Cook, stirring occasionally, until golden. Add remaining honey mixture and stir to combine.
  6. Transfer the potatoes to a large serving plate and top with the bacon mixture. Sprinkle with the chives and serve warm.
Capilano Bee