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Smashed Potatoes with Creamy Avocado and Chili Honey

A delightful dish of smashed baby potatoes dressed with a creamy avocado sauce and a drizzle of chili honey, perfect as a side or snack.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Smashed Potatoes
  • 1.5 lb baby potatoes Use small, waxy potatoes for the best texture.
  • 2 tbsp olive oil For drizzling.
  • 1/2 tsp salt For seasoning.
  • 1/4 tsp black pepper For seasoning.
For the Avocado Cream
  • 2 ripe avocados Must be ripe for the best texture.
  • 1 tbsp lemon juice To taste, preventing browning.
  • 2 tbsp Greek yogurt For creaminess.
  • 1/2 tsp salt To season the cream.
  • to taste Chili honey Adjust according to spice preference.

Method
 

Preparation
  1. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  2. Preheat your oven to 425°F (220°C).
  3. On a baking sheet, place the boiled potatoes, drizzle with olive oil, salt, and black pepper, then smash them gently with a fork.
Baking
  1. Bake the smashed potatoes in the preheated oven for 25-30 minutes, until crispy.
Making the Avocado Cream
  1. While the potatoes are baking, make the avocado cream by mashing the avocados and mixing in lemon juice, Greek yogurt, and salt until smooth.
Serving
  1. Once the potatoes are done, serve them topped with avocado cream and drizzled with chili honey.

Notes

For the best flavor, serve warm with extra avocado cream and chili honey on the side. Store leftovers separately to maintain texture.