potatoes

Spicy Honey Smashed Potatoes with El Yucateco

This post is sponsored by El Yucateco® and all opinions are my own.

Can you even believe the holiday season is already upon us? It certainly came up quick, but I am definitely ready! I'm that person that had out the lights and festive colored pillows on November 1st. There's really nothing I love more than the holidays, and more specifically, the delicious holiday food!

So, of course, I've already been recipe testing some new ideas and was really feeling like it's time to spice things up this season! That's where this spicy honey smashed potato recipe comes in. I love a good potato recipe, but I wanted something a little more fun, delicious, and with that extra flavor!

These potatoes are made with El Yucateco® Red Habanero Hot Sauce which is the #1 habanero sauce in the US and is made from the whole fruit of the pepper. It's a non-vinegar based hot sauce with the most perfect flavor that really is the star of this recipe. Whether you're heating up the holidays with these smashed potatoes, spicing up your own favorite holiday recipe, or just looking for a delicious gift or stocking stuffer, El Yucateco® is the way to go!

So let's get to it!

Here's What You'll Need:

Instructions:

  1. Cook your creamer potatoes until tender and easily pierced by a fork. You can do this by microwaving them for about 5 minutes or by boiling them.

  2. In a bowl, mix together the El Yucateco® Red Habanero Hot Sauce, melted ghee, EVOO, honey, salt, and pepper.

  3. Toss the potatoes with the mixture.

  4. Spread out the potatoes on a parchment lined baking sheet, reserving any extra sauce.

  5. Using the bottom of a jar or mug, smash the potatoes on the baking sheet.

  6. Bake the potatoes in a preheated 450 degree oven for 20 minutes.

  7. Flip the potatoes and bake for an additional 10 minutes until crispy.

  8. Drizzle any extra sauce over the top of the potatoes and top with the chopped green onion.

  9. Serve and enjoy!

Let me know what you think in the comments below!

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Mixed Potato and Veggie Hash with 4th & Heart California Garlic Ghee

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I was about to call this recipe "The Best Damn Breakfast Potatoes You've Ever Had", but I decided to hold off and let you decide that one for yourself. But SPOILER ALERT, they might just be the best damn breakfast potatoes you've ever had. Potatoes in all shapes and sizes are something I love, probably a little too much. From sweets to reds, mashed potatoes to home fries, I just really like potatoes. I don't necessarily eat them all that often, but they definitely hold a special place in my heart especially when it comes to brunch. 

So when I decided to take on breakfast potatoes, I knew I had to do it right. I wanted them packed with flavor, so I knew using 4th & Heart's California garlic ghee was the only way to go. Just heating up the pan with this stuff makes your mouth water! Add in both sweets AND russets plus some other flavor packed ingredients, and I knew I had the side that can't be beat for your next brunch!

Here's What You'll Need:

-1 medium sweet potato, cut into about 1/2" cubes
-1 small russet potato, cut into about 1/2" cubes
-1 cup baby arugula
-2 cloves garlic, sliced
-1 medium tomato, cut into about 1/2" cubes
-2 tbsp 4th & Heart California garlic ghee, separated
-1/4 tsp Himalayan pink sea salt
-1/4 tsp black pepper
-1/4 tsp chili powder (optional)
-1 tbsp shredded organic parmesan (optional)

Serves 4-6 

Instructions:

1) Preheat your oven to 400 degrees on convection.
2) Heat up 1 tbsp of the ghee in a cast iron skillet on the stove top over medium high heat.
3) Once the ghee is melted and the pan is hot, add in the sweet and russet potato cubes, sea salt, pepper, and chili powder (if you're using it). Cover and cook for about 10-12 minutes, stirring every so often until the potatoes soften.
3) Mix in the 2nd tbsp of ghee for about a minute until it is completely melted.
4) Mix in the arugula, sliced garlic, and tomato cubes so that everything is evenly dispersed.
5) Toss the skillet into the preheated oven for 10-12 minutes until the tops of the potatoes begin to brown a bit. Sprinkle the parmesan over the entire skillet about 2 minutes before removing it from the oven (so at about 8-10 minutes depending on cook time). 
6) Let cool for about 5 minutes, serve, and enjoy!

I served mine alongside an egg and some sauteed veggies, but feel free to brunch as you please! The combination of the garlic ghee with both the sweet and russet potatoes is just perfect. Plus that added taste of the roasted tomato and fresh garlic just takes these potatoes to the next level. I'm dying to hear what you think in the comments below, so definitely let me know once you give them a try!