Hot Honey Boursin Smashed Potatoes
These Hot Honey Boursin Smashed Potatoes are the appetizer everyone will be talking about. Crispy, golden Parmesan-crusted baby potatoes are served over a fluffy whipped hot honey Boursin spread.
Mini Yukon Golds get boiled until tender, smashed right on top of little piles of Parmesan, and roasted until the cheese turns into a deep golden crust. Finish with parsley, more hot honey and a little extra Parmesan. Perfect for entertaining!
Why You’ll Love These Hot Honey Boursin Smashed Potatoes
- Parmesan crust: the potatoes roast right on top of the cheese.
- Whipped Boursin: fluffy, creamy and a little sweet and spicy.
- Party ready: a gorgeous platter for holidays and game days.
- Simple ingredients: potatoes, Parmesan, Boursin and a few seasonings.
Hot Honey Boursin Smashed Potatoes Ingredients
Mini Yukon Gold Potatoes
Creamy inside and perfect for smashing.
Parmesan
Finely grated so it melts into a crisp, golden crust.
Olive Oil and Seasonings
Garlic powder, smoked paprika, salt and black pepper.
Hot Honey Boursin
Whipped with heavy cream and a little olive oil until light and fluffy.
For Finishing
Fresh parsley, hot honey and extra Parmesan.
Good to Know: These potatoes are vegetarian and naturally gluten-free. Check your Boursin label to be sure.
How to Make Hot Honey Boursin Smashed Potatoes
Step 1: Boil the Potatoes
Preheat the oven to 425°F. Boil the potatoes in salted water for 15 to 20 minutes until fork tender. Drain and let dry for 5 minutes.
Step 2: Make Parmesan Piles
Line a baking sheet with parchment and add small piles of grated Parmesan, spaced apart.
Step 3: Smash
Place each potato on a Parmesan pile and gently smash with the bottom of a glass until about ½-inch thick.
Step 4: Season
Drizzle with olive oil and season with garlic powder, smoked paprika, salt and pepper.
Step 5: Roast
Roast for 30 to 40 minutes until golden and crispy with a deep golden Parmesan crust. Rest 3 to 5 minutes before lifting.
Step 6: Whip the Boursin
Whip the softened Boursin with olive oil and heavy cream until light and fluffy, adding more cream if needed.
Step 7: Assemble
Spread the whipped Boursin on a platter and arrange the potatoes on top, Parmesan crust up.
Step 8: Finish
Top with parsley, hot honey and extra Parmesan.
Carly’s Expert Tips
- Let them dry. Steam-dried potatoes get crispier.
- Smash gently. A slow press keeps them in one piece.
- Rest before lifting. The Parmesan crust sets as it cools slightly.
- Soften the Boursin. Room-temperature cheese whips up fluffier.
Make It Your Own
- Classic Boursin: Use garlic and fine herbs Boursin.
- Bacon: Top with crumbled bacon.
- Spicy: Add red pepper flakes.
- Sour cream: Mix a spoonful of sour cream into the whip.
Make-Ahead and Meal Prep: Boil the potatoes up to a day ahead and refrigerate. Whip the Boursin up to 2 days ahead. Smash and roast before serving.
What to Serve With Hot Honey Boursin Smashed Potatoes
Serve as a party appetizer with a charcuterie board, or as a side with steak, roast chicken or holiday ham.
Storing and Reheating
Fridge: Store potatoes and whipped Boursin separately for up to 3 days.
Reheat: Re-crisp the potatoes in the oven or air fryer at 400°F.
Serving: Let the whipped Boursin come to room temperature.
What People Ask About Hot Honey Boursin Smashed Potatoes
Can I use regular Boursin?
Yes. Garlic and fine herbs Boursin works well too.
Do I need to boil the potatoes first?
Yes. Boiling makes them tender enough to smash.
Can I make them ahead?
Boil the potatoes and whip the Boursin ahead, then roast before serving.
Can I use red potatoes?
Yes. Any small potato works.
Hot Honey Boursin Smashed Potatoes
Ingredients
Method
- Preheat oven to 425°F. Bring a large pot of salted water to a boil. Add potatoes and cook for 15–20 minutes, until fork tender. Drain and let dry for 5 minutes.
- Line a large baking sheet with parchment paper. Add small piles of finely grated Parmesan, spacing them out to give yourself space to smash the potatoes.
- Place each potato directly over a Parmesan pile and gently smash with the bottom of a glass until about 1/2-inch thick.
- Drizzle potatoes with olive oil and season with garlic powder, smoked paprika, salt and pepper.
- Roast for 30–40 minutes, until the potatoes are golden and crispy and the Parmesan underneath has formed a deep golden crust. Let rest for 3–5 minutes before lifting from the pan.
- While the potatoes roast, add softened Boursin, 1 tbsp olive oil, and 3 tablespoons heavy cream to a bowl. Whip by hand or with a hand mixer until light, fluffy and spreadable. Add another tablespoon of cream if needed.
- Spread whipped Boursin across a serving platter. Arrange crispy potatoes on top with the Parmesan crust facing up.
- Finish with fresh parsley, hot honey, and a little extra Parmesan.
