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–+ servings
Ella Cooks

Crispy Parmesan Crusted Breakfast Potatoes with Hot Honey Butter

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These Crispy Parmesan Crusted Breakfast Potatoes are everything you want in a breakfast side and more. Picture this: baby potatoes smashed flat, coated with a layer of garlicky parmesan cheese, and roasted until their edges are crackly and crisp. Then comes the magic: a generous drizzle of warm hot honey butter, which soaks into the crispy edges and adds a sweet, spicy, buttery finish that takes every bite over the top.
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Prep Time 2 hours 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Breakfast
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the Potatoes:
  • 1 ½ lbs baby potatoes Yukon gold or red work best
  • 2 tbsp olive oil
  • ¾ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup grated parmesan cheese use finely grated for best crust
  • 1 tbsp chopped parsley or chives for garnish
For the Hot Honey Butter:
  • 2 tbsp unsalted butter
  • 1 ½ tbsp honey
  • 1 –2 tsp hot sauce like Frank’s, Cholula, or Sriracha
  • Pinch of chili flakes optional, for extra heat
  • Pinch of salt

Equipment

  • Large baking sheet
  • Parchment paper or silicone baking mat
  • Potato masher or heavy-bottomed glass for smashing
  • Small saucepan (for hot honey butter)
  • Pastry brush (optional, for butter)

Method
 

Step-by-Step Instructions
    Step 1: Boil the Potatoes Until Tender
    1. Place the baby potatoes in a pot of salted water and bring to a boil.
    2. Cook for 15–18 minutes, or until they’re fork-tender.
    3. Drain and let them cool for 2–3 minutes before smashing.
    Step 2: Smash and Season the Potatoes
    1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
    2. Spread the potatoes on the sheet and use a potato masher or flat glass to gently press each one down until it’s about ½ inch thick.
    3. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper.
    4. Generously sprinkle grated parmesan over the top of each potato, pressing gently so it sticks.
    5. Tip: The cheese will crisp up more if you press it directly onto the smashed potato, not just around it.
    Step 3: Roast Until Golden and Crispy
    1. Bake for 20–25 minutes, or until the edges are crisp and the parmesan is golden and bubbling.
    2. If desired, broil for the last 2 minutes for extra crispiness (watch closely!).
    Step 4: Make the Hot Honey Butter
    1. While the potatoes bake, melt butter, honey, and hot sauce in a small saucepan over low heat.
    2. Stir in chili flakes and a pinch of salt. Simmer for 1–2 minutes, just until it starts to bubble. Remove from heat.
    Step 5: Finish and Serve
    1. Drizzle the hot honey butter generously over the crispy potatoes as soon as they come out of the oven.
    2. Garnish with chopped parsley or chives and serve immediately.

    Nutrition

    Calories: 320kcalCarbohydrates: 35gProtein: 7gFat: 18gSaturated Fat: 7gSodium: 300mgFiber: 3gSugar: 6g

    Notes

    ✔ No Baby Potatoes? Use small Yukon golds or fingerlings—just cut them into halves.
    ✔ Want More Heat? Add a few dashes of cayenne or chili oil to the butter sauce.
    ✔ Make it a Meal: Serve with fried or poached eggs on top for a full breakfast plate.
    ✔ Love Garlic? Add minced fresh garlic to the butter sauce for even more kick.
    ✔ Dairy-Free Option: Use vegan butter and nutritional yeast instead of parmesan.

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