Crispy Brown Butter Sage Smashed Potatoes Recipe
These Crispy Brown Butter Sage Smashed Potatoes combine tender, oven-roasted potatoes with a rich brown butter herb sauce and a crispy parmesan crust. Infused with fresh sage and thyme, and finished with garlic powder and sea salt, this side dish offers a perfect balance of creamy, crispy, and savory flavors ideal for any comforting meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes and Liquid
- 1 pound small to medium potatoes (Yukon or Russet)
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
Finishing Ingredients
- Sea salt and black pepper, to taste
- 2-3 tablespoons extra virgin olive oil
- 1 stick (8 tablespoons) salted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh chopped thyme
- 1 teaspoon garlic powder
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400° F (200° 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 for 45 minutes until the potatoes are very soft and tender.
- Smash and Prepare for Crispy Finish: Increase the oven temperature to 425° F (220° C). Remove the potatoes from the casserole dish and place them on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato to flatten them slightly without breaking apart.
- Add Toppings and Roast Crispy: Drizzle the smashed potatoes with extra virgin olive oil. Arrange slices of salted butter evenly over the potatoes. Sprinkle each potato with grated Parmesan cheese, garlic powder, and then scatter the fresh sage leaves and chopped thyme on top. Place the baking sheet back into the oven and roast for 20-25 minutes until the edges of the potatoes are golden and crispy.
- Finish and Serve: Remove the potatoes from the oven and spoon the melted butter and sage from the baking sheet over them. Season generously with sea salt and black pepper. Serve immediately, garnished with the crispy herbs for added texture and flavor.
Notes
- For best results, use small to medium potatoes that roast evenly, such as Yukon Gold or Russet.
- You can substitute chicken broth with dry white wine for a different flavor profile.
- Be careful when smashing the potatoes so they retain some texture and don’t completely mash into a puree.
- Fresh herbs like sage and thyme are essential for authentic flavor, but dried herbs can be used in a pinch (reduce quantities accordingly).
- Serve this dish immediately to enjoy the crispy edges before they soften.
