Crispy Smashed Potatoes with Ricotta & Honey

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Crispy Smashed Potatoes with Ricotta & Honey

🛒 Ingredients

  • 1.5 lbs Baby potatoes (Yukon Gold or Red potatoes work best) 🥔

  • 3 tbsp Olive oil

  • 1 tsp Garlic powder

  • Salt and Black Pepper to taste 🧂

  • For the Topping:

    • 1 cup Whole milk ricotta cheese 🧀

    • 1 tbsp Fresh thyme or parsley 🌿

    • 2 tbsp Honey 🍯

    • 1 tsp Red chili flakes (to make the “hot honey”) 🌶️

    • Optional: A pinch of lemon zest for the ricotta

🥣 Step-by-Step Instructions

  1. Boil the Potatoes ➡️ Place the whole baby potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. ➡️ Drain and let them steam dry for 5 minutes. 💨

  2. Prep the Oven ➡️ Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  3. The Smash ➡️ Place the potatoes on the baking sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is flattened but still holds together. ➡️ Aim for about 1/2-inch thickness. 🔨

  4. Season & Crisp ➡️ Drizzle the olive oil over the potatoes. Sprinkle with garlic powder, salt, and pepper. ➡️ Bake for 25–30 minutes, flipping halfway through, until the edges are deep golden brown and very crispy. 🔥

  5. Whip the Ricotta ➡️ While the potatoes bake, place the ricotta cheese in a small bowl. Whisk it vigorously with a spoon or a small hand mixer until it becomes light and airy. ➡️ Mix in a little lemon zest if using. 🧀🌀

  6. Infuse the Honey ➡️ In a tiny microwave-safe bowl, combine the honey and red chili flakes. Heat for 15 seconds to let the flavors meld. 🍯🌶️

  7. Assemble ➡️ Once the potatoes are out of the oven, place a generous dollop of the whipped ricotta onto each hot potato. 🥄

  8. Drizzle ➡️ Pour the warm hot honey over the ricotta. 🍯➡️🥔

  9. Garnish ➡️ Finish with fresh thyme leaves and an extra pinch of flaky salt. 🌿

  10. Serve ➡️ Enjoy immediately while the potatoes are hot and the ricotta is cool! 🍽️

❓ Common Questions (Q&A)

Q: Can I use large potatoes instead? A: Baby potatoes are best because they have a high skin-to-flesh ratio, which makes them extra crispy. If using large ones, cut them into chunks before boiling, but they won’t “smash” as perfectly. 🥔

Q: How do I get them really crispy? A: Make sure the potatoes are dry after boiling before you add the oil. Water creates steam, but oil creates crunch! 🚫💦

Q: Can I make these in an Air Fryer? A: Yes! Air fry the smashed potatoes at 400°F (200°C) for 15–20 minutes, flipping halfway through. ⚡

Q: What can I use instead of ricotta? A: Thick Greek yogurt, labneh, or even a small slice of goat cheese would provide a similar creamy, tangy contrast. 🥛

✨ Pro-Tips for Success

  • Steam Dry: After draining the boiled potatoes, let them sit in the hot pot for a minute to let the excess moisture evaporate. This is the secret to a crunchy skin! 💨

  • High Heat: Don’t be afraid of the high oven temperature; that’s what creates those delicious caramelized edges seen in the image. 📈

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