Description
This recipe for Incredible Smashed Potatoes with Sage Butter offers a delightful combination of crispy yet fluffy potatoes topped with nutty browned butter infused with fresh sage leaves and crunchy toasted pine nuts. A perfect side dish that delivers rich, comforting flavors with an elegant finish, ideal for family dinners or special occasions.
Ingredients
Scale
Potatoes and Seasoning
- 900 grams small potatoes (about 2 pounds; baby roasting potatoes, agria, Yukon gold, or new potatoes recommended)
- ¼ cup olive oil
- Salt and pepper to taste
Topping
- 2 – 3 tablespoons toasted pine nuts
- 120 grams salted butter
- 10 – 12 fresh sage leaves
Instructions
- Preheat the Oven: Preheat your oven to 400°F (about 200°C) to prepare for roasting the potatoes.
- Boil the Potatoes: Place the potatoes in a large pot and cover with 3 to 4 liters of cold water. Optionally add ¾ cup of table salt to season the potatoes thoroughly. Bring to a boil, then reduce heat slightly and simmer until a fork slides in easily, around 25 minutes depending on the potato size.
- Drain and Steam Off: Drain the potatoes and let them sit undisturbed for 5 minutes to allow steam to escape, preventing sogginess during roasting.
- Smash the Potatoes: Arrange the potatoes on a baking tray and press each one down firmly with the bottom of a glass or plate to smash them flat but not completely mashed.
- Oil and Season: Drizzle the olive oil generously over the smashed potatoes, ensuring it penetrates all the broken bits for maximum crispiness. Season heavily with salt and pepper.
- Roast: Place the tray in the oven and roast the potatoes for 30 to 40 minutes until golden and crisp on the outside but still fluffy inside. Adjust roasting time to your preferred crispiness level.
- Prepare Sage Butter: While potatoes roast, melt the butter in a medium-heat skillet. Add the sage leaves once the butter is sizzling and swirl the pan occasionally. Cook the butter for 3 to 4 minutes until it is nutty in aroma, foamy on top, and the milk solids turn golden brown but not black.
- Serve: Transfer the roasted potatoes to a serving plate, sprinkle toasted pine nuts over them, and spoon the sage-infused browned butter with crispy sage leaves on top. Finish with a sprinkle of flaky sea salt and enjoy immediately.
Notes
- Potatoes: Choose uniformly sized baby roasting potatoes such as agria or Yukon gold for even cooking and the best texture. New potatoes also work well.
- Pine Nuts: Toast pine nuts in a dry skillet over medium-high heat until lightly golden, tossing often to prevent burning.
- Butter: Use salted butter for seasoning as potatoes benefit from the enhanced flavor and saltiness.
Nutrition
- Serving Size: 1 serving (approx. 150 grams)
- Calories: 295 kcal
- Sugar: 1.2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
