Smashed Potatoes with Creamy Avocado and Chili Honey

Crispy-edged smashed potatoes topped with cool, tangy avocado cream and finished with a sticky, sweet-heat chili honey drizzle.

Ingredients

• 1.5 lb (700 g) baby potatoes
• 2 tbsp (30 ml) olive oil
• 1/2 tsp salt (for potatoes)
• 1/4 tsp black pepper
• 2 ripe avocados
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (30 ml) Greek yogurt
• 1/2 tsp salt (for avocado cream)
• 3 tbsp honey *(pantry staple for the chili honey)*
• 1/2 tsp chili flakes *(pantry staple; adjust to taste)*
• 1 small garlic clove, finely grated *(pantry staple; optional but excellent)*
• 1–2 tbsp water, as needed (to loosen avocado cream)

Method

• 1

  Step 1: Boil the potatoes

  Heat oven to **425°F / 220°C**. Place potatoes in a pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then simmer **15–20 minutes** until a knife slides in easily (very tender is key for good smashing). Drain and let steam-dry in the colander **5 minutes**.

• 2

  Step 2: Smash and season

  Tip potatoes onto a large baking sheet. Use the base of a mug or measuring cup to press each potato to about **1/2-inch (1.25 cm)** thick—aim for cracks and craggy edges (that’s what gets crispy). Drizzle with **2 tbsp olive oil**, then sprinkle with **1/2 tsp salt** and **1/4 tsp black pepper**.

• 3

  Step 3: Roast until crisp

  Roast **25–30 minutes**, flipping once halfway, until deep golden with crisp edges. If you want extra crunch, roast **5 minutes** more.

• 4

  Step 4: Make the avocado cream

  In a bowl, mash avocados until mostly smooth. Stir in **lemon juice**, **Greek yogurt**, **1/2 tsp salt**, and **grated garlic (if using)**. Add **1–2 tbsp water** a little at a time until it’s creamy and swooshable (like a thick sauce). Taste and adjust salt/lemon.

• 5

  Step 5: Make chili honey

  Warm **honey** with **chili flakes** in a small saucepan over low heat **1–2 minutes**, just until fluid and fragrant (don’t boil). Remove from heat; let sit **5 minutes** to infuse.

• 6

  Step 6: Assemble and serve

  Dollop or swoosh avocado cream over the hot smashed potatoes (or serve on the side for maximum crispiness). Drizzle with chili honey and finish with a pinch of black pepper. Serve immediately while the potatoes are crackly-crisp.

Tips

• **Crispier potatoes:** Let the boiled potatoes steam-dry well, and don’t overcrowd the tray—space = crisp.
• **No saucepan for chili honey:** Microwave honey and chili flakes **15–20 seconds**, then rest **5 minutes**.
• **Avocado cream texture:** For ultra-smooth, mash thoroughly and add water gradually; for a chunkier topping, skip the water.
• **Make-ahead:** Boil and smash potatoes up to **1 day ahead**, refrigerate, then roast fresh. Avocado cream is best made close to serving (lemon helps, but it will still darken over time).
• **Serve with:** A simple side salad or as a snack platter—great alongside anything grilled or roasted.

Nutrition (per serving, estimate)