Ingredients
Potatoes: 1.5 lbs small Yukon Gold or baby red potatoes.
The Crunch: 3 tbsp olive oil, 2 tbsp melted butter, 1 tsp kosher salt, ½ tsp garlic powder, and ½ tsp smoked paprika.
The Topping: 8 oz Burrata cheese (at room temperature), fresh parsley (finely chopped).
The Drizzle: 2 tbsp honey (or hot honey for a kick) and a pinch of flaky sea salt.
Instructions
1. Boil & Soften
Place the whole 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 (dry potatoes = crispier edges).
2. Smash & Season
Preheat your oven to 425°F (220°C). Place the potatoes on a parchment-lined baking sheet. Use the bottom of a heavy glass or a potato masher to gently “smash” them until they are about ½ inch thick. Brush generously with a mixture of the olive oil, melted butter, garlic powder, and paprika.
3. The First Crisp
Roast for 30–40 minutes, flipping halfway through, until the edges are deep golden brown and “shatter-crisp.”
4. Assemble & Serve
While the potatoes are still hot, transfer them to a platter. Tear the burrata into pieces and place a dollop on each potato. The heat from the potato will slightly melt the creamy interior of the cheese.
5. The Finish
Drizzle the honey over the cheese and potatoes. Garnish with plenty of fresh parsley and a final sprinkle of flaky sea salt.
