This easy-to-make appetizer is a showstopper for any occasion, impressing guests with its gourmet flair while keeping the preparation stress-free. From casual gatherings to intimate dinners, Sugartown’s Smoked Quail and Smashed Potatoes with Hot Honey Butter Sauce is your ticket to effortless culinary elegance. Unleash the chef in you and delight in the irresistible combination of smoky richness and delectable indulgence.
Ingredients:
- 1-1/2 lbs baby Yukon gold potatoes (10 to 14)
- 2 Tbsp plus 1 tsp kosher salt, divided
- 1 Tbsp finely chopped fresh chives (optional)
- 6 Tbsp (3/4 stick) unsalted butter
- 2-3 Tbsp Hot Honey
- 1-2 Smoked Quail
Method:
- Thaw quail and pull the meat off of the bone, reserve.
- Boil the potatoes in heavy salted water, starting in cold water, until knife tender.
- Melt butter in a pot or microwave; add hot honey and chives. Stir and set aside. Preheat oven to 425 degrees ℉. Lay well-drained baby potatoes on a sheet tray, leave space, and have fun and smash (lightly).
- Assembly: Top with pieces of smoked quail. Drizzle with Hot Honey Butter Sauce. Roast until crispy, and brush with more butter before serving. Great color and filling hors d'oeuvre. They taste like a warm hug, and we guarantee you’ll eat them all straight off the sheet pan.
Note: Want potatoes with extra crispy edges? You can flip them 1 x in the oven and add the quail after you’ve flipped the potatoes.
