Crispy Brown Butter Sage Smashed Potatoes

Smashed potatoes are an incredible side dish, delivering a crispy, golden crust with a soft, fluffy interior. But when you drizzle them with brown butter infused with fresh sage, they transform into something truly spectacular. The process of browning the butter adds a deep, nutty, caramel flavor that perfectly complements the savory potatoes and the earthy crunch of the fried sage leaves.

This recipe is the ideal balance of simple technique and gourmet flavor. It looks elegant enough for a holiday table—the scattered golden potatoes and crisp sage leaves are stunning—but requires minimal active work. Follow the simple steps for boiling and smashing, and you’ll achieve the best, crispiest potatoes you’ve ever had.

Why You’ll Love This Recipe

• Crunchy-Fluffy Texture: The two-step cooking process (boiling followed by high-heat roasting) ensures a deeply crispy exterior and a light, fluffy center.
• Nutty, Rich Flavor: Browning the butter elevates it beyond simple butter, adding a toasted, savory depth that is addictive.
• Elevated Presentation: The golden color, crinkled edges, and crispy sage garnish make this a beautiful and impressive side dish.
• Minimal Ingredients: Relies on high-quality basics—butter, potatoes, and sage—to achieve big flavor.
• Customizable: Easily adapted for a savory cheese or spicy finish.

Ingredients

For the Smashed Potatoes

• 2 lbs (900 g) small waxy potatoes (such as baby Yukon Gold or baby red potatoes)
• 2 tbsp (30 ml) olive oil
• 1 tbsp Kosher salt (for boiling water, plus more for seasoning)
• 1/2 tsp black pepper
• 4 cloves garlic, smashed (optional, to roast with potatoes)

For the Brown Butter Sage Finish

• 6 tbsp (85 g) unsalted butter
• 20 fresh sage leaves
• Flaky sea salt (like Maldon, for garnish)
• Optional: 1/4 cup grated Parmesan cheese

Equipment

• Large pot
• Large, rimmed baking sheet
• Parchment paper
• Potato masher or the bottom of a drinking glass
• Small saucepan (preferably light-colored, for browning butter)
• Slotted spoon

Step-by-Step Instructions

1. Boil and Smash

1. Boil Potatoes: Place the unpeeled potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of Kosher salt to the water. Bring to a boil, reduce heat, and cook for 15–20 minutes until the potatoes are just fork-tender (a fork should slide through easily, but the potatoes should not be falling apart).
2. Drain and Dry: Drain the potatoes completely. Let them sit in the colander for 5 minutes to allow excess moisture to evaporate. This step is key for crisping.
3. Smash: Line the baking sheet with parchment paper. Place the warm potatoes on the sheet. Use the bottom of a drinking glass or a potato masher to gently press down on each potato until it flattens to about 1/2 inch (1.2 cm) thick, keeping the pieces intact.
4. Season: Drizzle the potatoes with the olive oil. Add the smashed garlic cloves (if using) and season the potatoes generously with salt and pepper.

2. Roast for Crispness

1. Roast: Place the baking sheet in a preheated 425°F (220°C) oven. Roast for 20 minutes, or until the potatoes are deeply golden brown on the underside.
2. Flip: Flip the potatoes and continue roasting for another 15–20 minutes, or until they are deeply browned and crispy around the edges.

3. Make the Brown Butter Sage Sauce

1. Brown Butter: While the potatoes finish, melt the 6 tbsp of butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, the foam subsides, and small brown specks form at the bottom. The butter should smell intensely nutty. Immediately reduce the heat to low.
2. Crisp Sage: Add the fresh sage leaves to the brown butter. Cook for about 30–60 seconds until the sage leaves are dark green and crispy. Remove the pan from the heat immediately. Use a slotted spoon to remove the crispy sage leaves and set them on a paper towel to drain.

4. Assemble and Serve

1. Drizzle: Remove the crispy potatoes from the oven. Discard the whole garlic cloves (if using). Immediately drizzle the warm brown butter (including the brown specks) over the potatoes.
2. Finish: Sprinkle the potatoes with the reserved crispy sage leaves and a final pinch of flaky sea salt. If using Parmesan, sprinkle it on now. Serve immediately.

Substitutions and Variations

• Potatoes: You can use small, cubed sweet potatoes instead, but reduce the initial boiling time to about 10–12 minutes.
• Herbs: Substitute or add fresh thyme or rosemary to the olive oil before roasting (step 1).
• Crunch: Add 2 tablespoons of toasted pine nuts or chopped pecans to the brown butter sauce along with the sage.
• Vegan Option: Substitute the butter with vegan butter sticks (they brown well due to the added solids). Follow the same browning technique and use olive oil for the roasting phase.

Pro Tips and Common Mistakes to Avoid

• Watch the Brown Butter Closely: Brown butter can go from perfectly golden-brown and nutty to burnt in seconds. Use a light-colored pan, keep the heat medium, and remove it from the stove the moment it hits that golden-brown color and smells nutty.
• Don’t Over-Smash: Pressing too hard will break the potatoes into pieces and make them heavy. The goal is to gently rupture the skin to expose the fluffy interior to the high heat.
• Salt the Boiling Water: Heavily salting the boiling water (like seawater) seasons the potatoes from the inside out, which is essential for great flavor.
• Reheat to Crisp: Leftovers are best reheated in a 400°F (200°C) oven or a toaster oven for 5–8 minutes to bring back the crispness.

Storage, Make-Ahead, and Reheating

• Make-Ahead (Boil): You can boil the potatoes up to 1 day in advance. Drain them, let them cool completely, and store them in the refrigerator. Smash and roast them just before serving.
• Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: We do not recommend freezing this dish, as the texture of smashed potatoes becomes mealy and watery when thawed.
• Reheating: Reheat in the oven or toaster oven at 400°F (200°C) for 5–10 minutes until heated through and crispy.

Serving Suggestions

These flavorful potatoes are a perfect side for any savory main course. They pair wonderfully with roasted chicken, pan-seared steak, roasted pork tenderloin, or alongside a simple plate of steamed green beans.

Approximate Nutrition

• Yields: 4 servings
• Serving Size: Approximately 1 cup
• Calories: 350 kcal
• Protein: 5 g
• Fat: 25 g
• Carbohydrates: 30 g

Note: These are approximations and vary based on the size of the potatoes and the exact amount of butter used.

FAQs

Q: Why do I use waxy potatoes instead of Russets?

A: Waxy potatoes (like Yukon Gold or red potatoes) hold their shape better when boiled, making them ideal for the smashing step. Russets are very starchy and can fall apart too easily during boiling.

Q: Can I use dried sage?

A: No, you should only use fresh sage for the brown butter. Dried sage is too brittle and does not infuse the butter with the same rich flavor, nor will it create the desired crispy garnish.

Q: What is the ideal temperature for browning butter?

A: Medium heat is best. You want the process to take 5–8 minutes. If the heat is too high, the milk solids will burn before you can remove the pan from the heat.

Q: Can I just roast the potatoes without boiling them first?

A: No. Boiling the potatoes first ensures the center is completely cooked and allows the potato skin to soften, which is necessary for the smooth “smash” and the fluffy interior texture. Roasting alone would take too long and likely burn the exterior before the center is tender.

Q: How do I make the topping ahead of time?

A: You can prepare the brown butter, but do not add the sage until the last minute of heating the butter, just before serving. Store the cooled brown butter (it will solidify) in an airtight container at room temperature. Gently warm it before drizzling.