• Micah

Hot Honey Smashed Potatoes

Updated: Apr 3, 2020

We're getting SPICY over here with these Hot Honey Smashed Potatoes.

These are my husband's ULTIMATE favourite potatoes. And mine too. I like to switch up our starches between rice, pasta, potatoes, etc -but I make en exception for these, and probably make them a little too often. They are the perfect combination of spicy, sweet, crispy and savoury. This recipe for Hot Honey Smashed Potatoes will be your go-to potato recipe from now on.

Delicious smashed potatoes with hot honey and tahini
Hot Honey Smashed Potatoes

I'm no stranger to making smashed potatoes, it's one of my favourite ways to make potatoes. The inside stays fluffy, but the smashed bits get extra crisp. It's one extra step that makes a world of difference. Roast these potatoes with spiced honey, topped with creamy tahini and juicy pomegranate. This can be served at room temp, or hot - making it perfect for serving to a crowd!

I'm making these hot honey smashed potatoes for my honey this Valentine's day - the perfect blend of spice and sweetness ;)

Looking for more potato recipes? Check out my recipe for a Giant Latke!

#potatorecipe #smashedpotatoes #honey #hothoney #spicyrecipes


Hot Honey Smashed Potatoes

Prep Time: 20 minutes

Cook Time: 60 minutes

Serves: 4-6



  • 500g (1lb) new potatoes

  • ½ tsp sea salt

  • 2 tbsp olive oil

  • 2 tsp smoked paprika

  • ½ tsp cinnamon

  • Pinch red chilli flakes

  • ¼ tsp black pepper

  • 1 tbsp honey

Tahini dressing

  • 2 tbsp tahini

  • 1 tsp honey

  • 1 tsp white wine vinegar

  • 2 tbsp water


  • ¼ cup pomegranate seeds

  • ¼ cup parsley, chopped

  • 1 tsp sesame seeds


  1. Preheat oven to 200C (400F).

  2. Line a baking tray with non-stick paper.In a pot filled with water, add potatoes and salt. Bring to a boil, and let cook for 10-15 minutes or until potatoes are just tender. Drain, and let cool.

  3. Using the heel of your hand, smash potatoes to break the skin and flatten slightly. Place potatoes on the baking sheet.

  4. In a small bowl, combine olive oil, paprika, cinnamon, chilli flakes, and black pepper. Drizzle over potatoes.

  5. Roast potatoes for 30-45 minutes or until crispy.

  6. Drizzle with honey, and bake for an additional 5 minutes.

  7. In a small bowl, combine tahini, honey, vinegar.

  8. Transfer potatoes to a serving dish. Top with pomegranate, parsley, and sesame seeds. Drizzle with tahini dressing.


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