Crispy Brown Butter Sage Smashed Potatoes
These smashed potatoes feature perfectly crisp, golden edges and a fluffy interior, finished with nutty brown butter and crispy sage. A simple yet gourmet side dish that's ideal for holidays or weeknight dinners alike.
Equipment
- Large Pot
- Large rimmed baking sheet
- Parchment paper
- potato masher or glass bottom
- Small saucepan light-colored preferred for browning butter
- Slotted spoon
Ingredients
- 2 lbs small waxy potatoes (baby Yukon Gold or red potatoes)
- 2 tbsp olive oil
- 1 tbsp Kosher salt (for boiling water, plus more for seasoning)
- 0.5 tsp black pepper
- 4 cloves garlic, smashed (optional)
- 6 tbsp unsalted butter
- 20 fresh sage leaves
- 1 pinch flaky sea salt, for garnish
- 0.25 cup grated Parmesan cheese (optional)
Instructions
- Place unpeeled potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, reduce heat, and simmer 15–20 minutes until just fork-tender.
- Drain and let sit 5 minutes to evaporate moisture. Line a baking sheet with parchment paper.
- Place warm potatoes on the sheet. Gently press each potato with a masher or glass bottom until 1/2 inch thick. Drizzle with olive oil, season with salt and pepper, and add smashed garlic if using.
- Roast in a preheated 425°F (220°C) oven for 20 minutes, until golden underneath. Flip and roast another 15–20 minutes until crisp and browned.
- Meanwhile, melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, turns golden, and smells nutty.
- Add sage leaves to the brown butter and fry for 30–60 seconds until crisp. Remove with a slotted spoon and drain on paper towel.
- Drizzle the warm brown butter (including browned bits) over the roasted potatoes. Discard garlic if used. Garnish with crispy sage, flaky sea salt, and Parmesan if desired.
Notes
Boil the potatoes just until fork-tender — not soft — for the best smashing texture. Let them dry before roasting for maximum crispiness. Watch the brown butter closely to avoid burning, and drizzle while warm for best flavor.