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Crispy Brown Butter Sage Smashed Potatoes

Crispy Brown Butter Sage Smashed Potatoes
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Crispy Brown Butter Sage Smashed Potatoes transform tender baby potatoes into a golden, crispy side dish infused with nutty brown butter and aromatic fresh sage. Perfectly crispy on the outside and fluffy inside, this simple yet elegant recipe is ideal for elevating weeknight dinners or impressing guests with a savory, buttery herbaceous flavor.

Ingredients

Scale

Potatoes

  • 1.5 pounds baby potatoes

Brown Butter Sage Mixture

  • 4 tablespoons unsalted butter
  • A handful of fresh sage leaves
  • 2 cloves garlic, minced (optional)

Roasting

  • Olive oil, for drizzling
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Boil the Potatoes: Wash 1.5 pounds of baby potatoes and place them in a large pot filled with salted cold water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
  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.
  3. Smash the Potatoes: Arrange the boiled potatoes on the baking sheet with space between each. Using the bottom of a sturdy glass or potato masher, gently press down on each potato until it’s about half an inch thick but still intact.
  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 and emits a nutty aroma, about 3-4 minutes. Add fresh sage leaves and minced garlic (if using), cooking for an additional 1 minute to infuse flavors. Remove from heat.
  5. Season and Roast: Drizzle the brown butter and sage mixture evenly over the smashed potatoes. Drizzle olive oil on top, then generously sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until the edges are golden and crispy, flipping the potatoes once halfway through to ensure even browning.
  6. Serve Warm: Transfer the crispy smashed potatoes to a serving dish and spoon any remaining brown butter and crispy sage leaves over the top for an irresistible finish.

Notes

  • 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 delightfully crunchy edges.
  • Brown butter timing: Carefully watch your butter to avoid burning; aim for a deep golden color and nutty smell.
  • Fresh sage is key: Use fresh sage leaves for the best aromatic flavor and texture contrast.

Nutrition

Keywords: smashed potatoes, crispy potatoes, brown butter, sage, side dish, easy recipe, gluten free

Find it online: https://lillysplate.com/crispy-brown-butter-sage-smashed-potatoes/