Korean Honey Butter Smashed Potatoes

Baby Yukon Gold potatoes boiled, smashed and seared in a honey-butter glaze. Serve with zesty prime ribs and spicy stir-fried long beans.

Ingredients

1 lb	455 g	baby Yukon gold potatoes
4 Tbsp	60 ml	unsalted butter
4 Tbsp	60 ml	honey
1 tsp	5 ml	salt
—		favorite herb (thyme, rosemary, sage, parsley, etc.), optional

Place the potatoes in a large pot and add enough cold water to cover them. Add a generous amount of salt and bring to a boil. Reduce the heat to medium-high and cook the potatoes until fork tender. Rinse under cold water and drain.
Gently smash the potatoes with your palm or a large spoon. Don't smash them so much that they lose their form - you should still be able to lift a potato without it breaking apart.
Heat a large cast iron pan over medium heat, then add the butter, honey, salt and herb (if using). Mix well.
When the honey butter is simmering, carefully place the smashed potatoes in the pan. Increase the heat to medium-high and sear the first side for 5 to 7 minutes, or until golden brown, then flip and cook another 5 to 7 minutes.
Sprinkle with extra herbs or black pepper to taste. Enjoy!