How to Make Crispy Brown Butter Sage Smashed Potatoes

If you crave a side dish that’s crunchy, buttery, and bursting with savory herbs, Crispy Brown Butter Sage Smashed Potatoes are about to become your new favorite. This recipe transforms simple potatoes into a golden masterpiece with crispy edges, infused with the nutty richness of brown butter and the aromatic freshness of sage. Whether you’re hosting a dinner party or just need a comforting side to brighten weeknight meals, these smashed potatoes deliver irresistible flavor and texture that everyone will adore.

Why You’ll Love This Recipe

• Perfectly crispy edges: Each potato gets smashed for maximum crispy surface and a soft, fluffy center.
• Rich brown butter flavor: Nutty brown butter adds depth that elevates this simple side to upscale restaurant quality.
• Herbaceous sage touch: Fresh sage imparts an earthy, slightly peppery note that complements potatoes beautifully.
• Easy and approachable: Minimal, straightforward ingredients make this a beginner-friendly yet impressive dish.
• Versatile side: Pairs effortlessly with meats, poultry, fish, or vegetarian mains for any occasion.

Ingredients You’ll Need

These Crispy Brown Butter Sage Smashed Potatoes rely on just a handful of everyday ingredients that each play an essential role in delivering that perfect balance of crispiness, flavor, and color.

• Baby potatoes: Small potatoes with tender skin are best for smashing and roasting evenly.
• Unsalted butter: Used to create the luscious brown butter that coats the potatoes.
• Fresh sage leaves: Adds a fragrant, herbaceous note that pairs perfectly with the richness of butter.
• Olive oil: Helps achieve an extra crispy crust when roasted.
• Salt and pepper: Essential seasonings to enhance the natural flavors.
• Garlic (optional): Minced garlic infuses a subtle punch of savory aroma.

Variations for Crispy Brown Butter Sage Smashed Potatoes

Feel free to make this recipe your own! Whether you want to cater to dietary preferences or experiment with flavors, the foundation is easy to tweak.

• Vegan version: Swap butter for vegan margarine or coconut oil and add fresh rosemary instead of sage.
• Cheesy twist: Sprinkle freshly grated Parmesan or Pecorino on top right after roasting for a melty finish.
• Spicy upgrade: Add a pinch of smoked paprika or red pepper flakes to the olive oil before roasting.
• Herb variations: Try thyme, rosemary, or oregano for different herbal profiles.
• Garlic lovers: Increase the amount of minced garlic or roast full cloves alongside the potatoes.

How to Make Crispy Brown Butter Sage Smashed Potatoes

Step 1: Boil the Potatoes

Start by washing 1.5 pounds of baby potatoes and place them in a large pot of salted cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain thoroughly.

Step 2: Preheat the Oven and Prep Pan

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and promote crispiness.

Step 3: Smash the Potatoes

Place the boiled potatoes on the baking sheet, leaving space between each. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it’s about half an inch thick but still intact.

Step 4: Prepare Brown Butter Sage

In a skillet over medium heat, melt 4 tablespoons of unsalted butter. Continue cooking, stirring occasionally, until the butter turns golden brown with a nutty aroma, about 3-4 minutes. Add a handful of fresh sage leaves and minced garlic (if using) and cook for an additional 1 minute to infuse flavors. Remove from heat.

Step 5: Season and Roast

Drizzle the brown butter and sage mixture evenly over the smashed potatoes, followed by a light drizzle of olive oil and a generous sprinkle of salt and pepper. Roast in the oven for 25-30 minutes until golden and crispy on the edges, flipping once halfway through for even browning.

Step 6: Serve Warm

Once beautifully crispy and browned, transfer the potatoes to a serving dish and spoon any remaining brown butter and crispy sage leaves on top for an irresistible finish.

Pro Tips for Making Crispy Brown Butter Sage Smashed Potatoes

• Start with dry potatoes: After boiling, drain and let them air dry to avoid sogginess before smashing.
• Don’t overcrowd the pan: Give each potato room to crisp by spacing them apart on the baking sheet.
• Use high heat: Roasting at 450°F ensures the edges get delightfully crunchy.
• Brown butter timing: Carefully watch your brown butter to avoid burning but aim for a deep golden color and nutty smell.
• Fresh sage is key: Using fresh, not dried, sage leaves creates the best aromatic flavor and texture contrast.

How to Serve Crispy Brown Butter Sage Smashed Potatoes

Garnishes

Sprinkle freshly chopped parsley or chives for a pop of color and fresh herbal brightness. Add a few extra crispy sage leaves on top for crunch and visual appeal.

Side Dishes

This side pairs wonderfully with roasted chicken, pan-seared steak, garlic butter shrimp, or even a hearty bowl of mixed greens for a lighter option. The rich, crispy potatoes add comfort and substance to any meal.

Creative Ways to Present

Try serving the potatoes stacked in a small tower on each plate or arranged in a circle with a dipping sauce like garlic aioli, chipotle mayo, or sour cream spiked with fresh herbs for variety and flair.

Make Ahead and Storage

Storing Leftovers

Place any leftover Crispy Brown Butter Sage Smashed Potatoes in an airtight container and refrigerate for up to 3 days to maintain the best flavor and texture.

Freezing

These potatoes tend to lose crispness when frozen and reheated, so it’s best to enjoy fresh, though you can freeze them wrapped tightly in foil if necessary for up to 1 month.

Reheating

Reheat leftovers in a preheated oven at 400°F for 10-15 minutes or until heated through and crispy again. Avoid microwaving to preserve crunch and texture.

FAQs

Can I use regular-sized potatoes instead of baby potatoes?

You can, but baby potatoes are preferred because they cook faster and smash more easily, producing a better crispy-to-soft ratio.

What if I don’t have fresh sage? Can I use dried sage?

Dried sage lacks the vibrant flavor and crispness of fresh, so it’s better to omit it or use another fresh herb if possible.

How do I make these potatoes gluten-free?

This recipe is naturally gluten-free as long as you use pure olive oil and butter with no additives.

Can I make these ahead of time for a party?

Yes, you can boil and partially roast the potatoes earlier, then finish them with brown butter sage just before serving for maximum freshness.

What’s the best type of pan for roasting?

A heavy-duty baking sheet or cast iron skillet works best to promote even crisping and heat retention.

Final Thoughts

Crispy Brown Butter Sage Smashed Potatoes are a magical side that combines simplicity with gourmet flavor. Once you try this recipe, you’ll wonder how you ever settled for ordinary roast potatoes. Give this dish a go—it’s comfort food elevated and guaranteed to impress anyone lucky enough to get a taste!

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