Begin by placing the baby Yukon Gold potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, which should take about 10-15 minutes. Once done, drain the potatoes and cool them under cold running water.

After the potatoes have cooled slightly, gently smash each one using the palm of your hand or the back of a spoon to create a thick pancake-like shape.

Heat a cast iron skillet over medium heat and add the unsalted butter. As it melts, mix in the honey until you have a smooth mixture. Incorporate a pinch of salt and fresh herbs for added flavor.

Once the honey butter is bubbling, carefully add the smashed potatoes to the skillet in a single layer. Sear for about 5-7 minutes on one side until golden brown and then flip to cook the other side.

Once perfectly golden and crunchy, transfer the potatoes to a serving dish and sprinkle with fresh herbs or black pepper, ready to serve.