If you’re anything like me, you know that simple comfort food can sometimes be the most magical. That’s exactly why this Crispy Brown Butter Sage Smashed Potatoes Recipe has become a cherished go-to in my kitchen. The potatoes are first softened perfectly in a fragrant bath of apple cider and chicken broth (or wine, if you’re feeling fancy), then smashed and roasted to golden crispiness with nutty browned butter, earthy sage, and Parmesan. Believe me, the layer of crispy Parmesan and fragrant herbs takes these smashed potatoes to a whole new level that’s undeniably addictive.
I love serving this recipe for cozy family dinners or when friends pop over unexpectedly because it’s both effortless and impressive. You’ll find that the crispy edges paired with the tender centers make these potatoes a universal crowd-pleaser. Plus, the use of fresh herbs and browned butter adds that homey warmth and depth of flavor you just can’t get from plain roasted potatoes. Whether you’re a seasoned cook or just learning your way around the kitchen, this Crispy Brown Butter Sage Smashed Potatoes Recipe will quickly become one of your favorites.
Why You’ll Love This Recipe
- Perfect Texture: Crispy on the outside and fluffy in the middle, these smashed potatoes hit all the right comfort notes.
- Flavor Boost: The brown butter and fresh sage bring a rich, nutty depth you won’t get from plain roasted potatoes.
- Simple Prep: Minimal hands-on time makes this a fantastic side even on busy weeknights.
- Versatile Serve: Pairs beautifully with everything from roast chicken to a holiday ham, making it your new go-to side dish.
Ingredients You’ll Need
The magic of this Crispy Brown Butter Sage Smashed Potatoes Recipe comes down to using simple, fresh ingredients that layer flavor beautifully. I always recommend using small to medium Yukon or russet potatoes because they roast evenly and hold their shape once smashed.
- Small to medium potatoes: Yukon Gold or russet potatoes work best for their creamy insides and sturdy skins.
- Apple cider: Adds a subtle, sweet tang that infuses the potatoes during roasting.
- Chicken broth or dry white wine: Choose broth for a savory note or wine for a slightly brighter flavor.
- Sea salt and black pepper: Essential for seasoning – adjust to your taste preferences.
- Extra virgin olive oil: Helps the potatoes crisp up gorgeously in the oven.
- Salted butter: For that rich, brown butter flavor which is the true star of the dish.
- Grated Parmesan cheese: Sprinkled on top to create a crispy, cheesy crust.
- Fresh sage leaves: Adds an earthy fragrance and pairs perfectly with brown butter.
- Fresh chopped thyme: Brings a subtle herbal brightness to balance the richness.
- Garlic powder: A little punch of umami without overpowering the potatoes.
Variations
I love how versatile this Crispy Brown Butter Sage Smashed Potatoes Recipe is, so I often switch things up depending on what I have on hand or the season. Feel free to experiment with different herbs or oils to make it your own.
- Herb swaps: I’ve used rosemary instead of sage for an earthier aroma, and my family still goes crazy for it.
- Garlic lovers: Adding freshly minced garlic right before roasting really amps up the flavor if you want more garlic punch.
- Vegetarian option: Swap chicken broth for vegetable broth or use white wine if you want it fully plant-based.
- Cheese variations: Try Pecorino Romano instead of Parmesan for a saltier bite.
How to Make Crispy Brown Butter Sage Smashed Potatoes Recipe
Step 1: Roast Potatoes in Apple Cider and Broth
Start by preheating your oven to 400°F. Place your potatoes in a casserole dish with a lid or cover tightly with foil. Pour the apple cider and chicken broth (or white wine) over the potatoes. This flavorful liquid helps steam and infuse the potatoes, so they get beautifully tender. Roast them covered for about 45 minutes until you can easily pierce them with a fork. This slow, gentle roasting is what makes the potatoes perfectly soft inside without drying out.
Step 2: Smash, Season, and Add Brown Butter Goodness
Once the potatoes are roasted and soft, crank your oven up to 425°F. Transfer them carefully onto a baking sheet. Using the back of a fork or a potato masher, gently smash each potato just enough to flatten it but still keep some texture. Drizzle olive oil over the smashed potatoes to help with crisping, then lay slices of your stick of butter evenly on top. Don’t skimp on the butter here—that’s where the magic happens!
Sprinkle each smashed potato with grated Parmesan, a dash of garlic powder, fresh sage leaves, and chopped thyme. These flavors meld together perfectly once roasted, creating a crusty, golden topping that is downright irresistible.
Step 3: Roast Until Crispy and Serve
Pop the tray back in the oven and roast for another 20-25 minutes. You’re aiming for crispy edges with bubbling brown butter scented with fresh herbs. When pulling them out, spoon any melted herb butter over the potatoes while they’re hot. Finish with seasoning of sea salt and freshly cracked black pepper. Serve immediately — they’re best enjoyed piping hot and crispy!
Pro Tips for Making Crispy Brown Butter Sage Smashed Potatoes Recipe
- Choose the Right Potatoes: Yukon Golds are my favorite because they hold their shape well but still get creamy inside after roasting.
- Don’t Over-Smash: Smash gently to avoid turning the potatoes into mush; a little texture is what gives you that perfect crispy edge.
- Brown the Butter Slowly: Use medium heat to melt your butter and let it brown gently—watch closely so it doesn’t burn, this is what gives the dish its nutty depth.
- Add Fresh Herbs Last Minute: Toss fresh sage and thyme on top right before roasting to keep their flavor vibrant and aromatic.
How to Serve Crispy Brown Butter Sage Smashed Potatoes Recipe
Garnishes
I always finish these smashed potatoes with an extra sprinkle of crispy sage leaves and a little grated Parmesan just before serving. Sometimes I even toss on a handful of chopped chives or a drizzle of balsamic glaze for a little pop of color and brightness. It really elevates this cozy side dish to something special and restaurant-worthy.
Side Dishes
My family goes crazy for this Crispy Brown Butter Sage Smashed Potatoes Recipe alongside roast chicken or pork tenderloin. It’s also delicious next to sautéed green beans or a fresh arugula salad for a lighter meal. On holidays, I serve it with glazed ham—and trust me, it’s always a hit.
Creative Ways to Present
For special occasions, I’ve arranged these potatoes on a wooden serving board, sprinkled with edible flowers and microgreens for a rustic-chic vibe. Another time, I served them in mini cast-iron skillets for an intimate dinner party. Presentation really boosts that “wow” factor if you want to impress guests effortlessly.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which, in my experience, is rare), store them in an airtight container in the fridge. They keep well for up to 3 days, but the crispiness will fade a bit — don’t worry, we’ve got a fix for that next.
Freezing
I personally don’t recommend freezing smashed potatoes because the texture tends to suffer, turning mushy when reheated. However, if you really want to freeze, make sure to freeze before the final roasting step and thaw completely before finishing in the oven.
Reheating
The best way I’ve found to reheat leftover Crispy Brown Butter Sage Smashed Potatoes Recipe is in a hot oven or toaster oven at 400°F for about 10-15 minutes to restore crisp edges. Microwaving will warm them quickly but may make them soggy, so use the oven if you want to keep that perfect texture.
FAQs
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Can I use other herbs besides sage in this recipe?
Absolutely! While sage pairs beautifully with the brown butter, thyme, rosemary, or even fresh oregano work well too. Just stick to fresh herbs for the best aromatic impact. You can experiment to find your favorite combo.
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What’s the best way to smash potatoes without making them mushy?
Use the back of a fork or a potato masher gently—aim to flatten the potatoes without crushing them all the way. You want to keep some texture so they crisp up in the oven but stay tender inside.
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Can I make this recipe vegan?
Yes! Swap the butter for a plant-based alternative and use vegetable broth instead of chicken broth. Nutritional yeast can be a nice substitute for Parmesan cheese to add cheesy flavor.
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Is it okay to prepare the potatoes ahead of time?
You can roast and smash the potatoes a few hours ahead, then refrigerate uncovered to prevent sogginess. Add the butter and herbs right before the final roasting to keep flavors fresh and textures perfect.
Final Thoughts
This Crispy Brown Butter Sage Smashed Potatoes Recipe really holds a special place in my heart because it takes humble ingredients and transforms them into something truly soulful and comforting. I love sharing this with friends who tell me it’s like their favorite restaurant side at home. So go ahead, give it a try—you’ll enjoy mastering this easy recipe that comes together with big flavor and a crispy, buttery finish. Trust me, it’s a winner every time!
Print
Crispy Brown Butter Sage Smashed Potatoes Recipe
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 90 mins
- Yield: Serves 6
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
Crispy Brown Butter Sage Smashed Potatoes are a delightful side dish featuring tender roasted potatoes smashed and roasted again with a rich brown butter sauce, fresh sage, thyme, and parmesan cheese. These potatoes are crispy on the outside, soft inside, and bursting with flavorful herbs and garlic, perfect to elevate any meal.
Ingredients
Potatoes and Cooking Liquids
- 1 lb small to medium potatoes (Yukon or Russet potatoes)
- 2 cup apple cider
- 1 cup chicken broth or dry white wine
Seasonings and Toppings
- Sea salt and black pepper, to taste
- 2-3 tbsp extra virgin olive oil
- 1 stick salted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves
- 2 tbsp fresh chopped thyme
- 1 tsp garlic powder
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400° F (204° C). Arrange the potatoes in a casserole dish with a lid. Pour the apple cider and chicken broth or dry white wine over the potatoes. Cover the dish with the lid and roast in the oven for 45 minutes, or until the potatoes are very soft and tender.
- Smash and Prepare for Crisping: Increase the oven temperature to 425° F (218° C). Remove the potatoes from the casserole dish and arrange them on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato to flatten them slightly. Drizzle the smashed potatoes evenly with extra virgin olive oil.
- Add Butter and Seasonings: Place slices of salted butter on top of the smashed potatoes. Then sprinkle grated Parmesan cheese, garlic powder, fresh sage leaves, and chopped thyme over the potatoes to distribute the herbs and seasoning evenly.
- Roast Until Crispy: Return the baking sheet to the oven and roast for 20 to 25 minutes, or until the potatoes are golden brown and crisp around the edges.
- Finish and Serve: Remove the potatoes from the oven. Spoon the browned butter and sage mixture over the potatoes. Season with sea salt and freshly ground black pepper to taste. Sprinkle any extra crispy herbs on top. Serve immediately while hot and crispy.
Notes
- Use Yukon gold potatoes for a buttery texture or russet potatoes for extra fluffiness inside.
- Roasting the potatoes covered in cider and broth helps infuse flavor and soften them perfectly.
- You can substitute chicken broth with dry white wine or vegetable broth for different flavor profiles.
- Smashing the potatoes gently preserves their shape while increasing the crispy surface area.
- If fresh herbs are unavailable, dried sage and thyme can be used, but use sparingly as they are more potent.
- Serve these smashed potatoes as an elegant side for roasted meats, poultry, or a hearty vegetarian meal.
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
