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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 offer a perfect upgrade to classic comfort food with golden, crispy edges and tender interiors. The combination of rich brown butter and aromatic fresh sage creates a deep, nutty, and fragrant flavor profile that’s simple to make and sure to impress as a versatile side dish or appetizer.

Ingredients

Scale

Main Ingredients

  • 1½ pounds baby potatoes (Yukon Gold or red, small and waxy)
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil (plus more for greasing)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Boil the Potatoes: Wash the baby potatoes thoroughly, then boil them in salted water for 15-20 minutes or until fork-tender. The potatoes should hold their shape but be soft enough to smash easily.
  2. Preheat and Prepare the Baking Sheet: Preheat your oven to 450°F (230°C). Lightly grease a large baking sheet with olive oil to prevent sticking and promote even browning.
  3. Smash the Potatoes: Drain the boiled potatoes and place them on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press each potato to about ½-inch thickness for maximum crispiness.
  4. Make the Brown Butter Sage Sauce: In a small skillet over medium heat, melt the butter and cook until it turns golden brown and develops a nutty aroma, about 3-5 minutes. Add the minced garlic and sage leaves, cooking for 1-2 minutes until fragrant. Avoid burning the butter.
  5. Coat and Season the Potatoes: Drizzle the brown butter, garlic, and sage mixture evenly over the smashed potatoes. Season generously with sea salt and freshly ground black pepper. Toss gently to coat without breaking the potatoes further.
  6. Bake Until Crispy: Bake the potatoes in the preheated oven for 20-25 minutes until the edges are golden and crispy. For extra crispiness, broil for 2-3 minutes at the end while watching carefully to prevent burning.

Notes

  • Use baby Yukon Gold or red potatoes for the best waxy texture and shape retention.
  • Do not overcrowd the baking sheet; give potatoes enough space to crisp evenly.
  • Carefully brown the butter to avoid burning and a bitter taste.
  • Smash potatoes to a uniform thickness for consistent crisping.
  • Fresh sage is essential for vibrant herbal flavor; avoid dried sage.
  • Leftover potatoes can be stored refrigerated up to 3 days, but they may lose crispiness.
  • Reheat in a 400°F (200°C) oven for about 10 minutes to restore crispiness instead of microwaving.
  • Freezing is possible but may affect texture; flash-freeze cooked (not smashed) potatoes for best results.

Nutrition

Keywords: smashed potatoes, brown butter, sage, crispy potatoes, side dish, comfort food, easy recipe, oven baked

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