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
Units
Scale
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