Crispy Brown Butter Sage Smashed Potatoes Recipe

Oh, I absolutely love how this Crispy Brown Butter Sage Smashed Potatoes Recipe turns out every single time. There’s something so irresistibly cozy and sophisticated about the way those golden, crunchy edges meet the tender, buttery insides. When I first tried this recipe, I was amazed how simple ingredients like sage and browned butter could completely elevate humble potatoes into something you’d want to serve at a dinner party—or just a hearty weeknight meal.

You’ll find that this recipe is wonderfully versatile: it works as a fabulous side for pretty much any main dish, especially during cooler seasons when those warm, earthy flavors just hit the spot. Plus, it’s a great way to impress guests without needing to spend hours in the kitchen. The magic really happens when you brown the butter and let the fresh sage infuse all those little crispy nooks and crannies—trust me, you’re going to want to make this again and again.

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Ingredients You’ll Need

These ingredients all work together to create that perfect balance between creamy inside and crispy outside, while the brown butter and sage add such a rich, savory depth. When you’re shopping, look for fresh herbs and good quality butter—the flavor difference really shows here.

• Small to medium potatoes: Yukon Gold or russet potatoes work best—they’re sturdy enough to hold up when smashed but get beautifully tender inside.
• Apple cider: Adds a subtle sweet acidity that helps tenderize the potatoes during roasting.
• Chicken broth or dry white wine: Use whichever you prefer; broth adds savory depth, wine adds a touch of brightness and complexity.
• Sea salt and black pepper: Essential seasonings to bring out all those rich flavors.
• Extra virgin olive oil: Drizzled on the smashed potatoes, it promotes crispiness and adds fruitiness.
• Salted butter: The star of the brown butter sauce, it provides a nutty, caramel flavor.
• Grated parmesan cheese: Sprinkled on top for an irresistible salty crust and extra umami.
• Fresh sage leaves: Infuse the brown butter with their earthy aroma.
• Fresh chopped thyme: Adds a subtle herbal freshness that complements the sage.
• Garlic powder: Boosts savory flavor without overpowering the delicate herbs.

Variations

I’ve played around with this Crispy Brown Butter Sage Smashed Potatoes Recipe in a few different ways depending on what I have on hand or the season. Don’t be afraid to swap herbs or add a little heat if you like some spice—you can really make it your own!

• Herb swaps: I often substitute rosemary or tarragon for sage when I want a slightly different flavor vibe, and it still works beautifully.
• Dairy-free version: Use olive oil instead of butter and nutritional yeast in place of parmesan to keep things vegan without losing depth of flavor.
• Spicy kick: A pinch of red pepper flakes during the final roasting adds a nice warmth that wakes up your taste buds.
• Cheese upgrades: Try swapping parmesan for pecorino or crumbled feta for a tangy twist.

How to Make Crispy Brown Butter Sage Smashed Potatoes Recipe

Step 1: Roast the Potatoes to Tender Perfection

Start by preheating your oven to 400°F. Place the potatoes in a casserole dish with a lid—this helps them steam and become very soft without drying out. Pour over the apple cider and chicken broth or white wine, then cover the dish. Roast these babies for about 45 minutes until you can easily pierce them with a fork. This step is key because you want the potatoes super tender before smashing—otherwise, they won’t flatten well or develop that beautiful crispy crust.

Step 2: Smash and Prepare for Crisping

Turn up the oven to 425°F. Carefully remove the potatoes from the liquid and place them one by one on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato just enough so they spread out but don’t fall apart. Then, drizzle the olive oil generously over them—this fat is what helps create a crisp golden bottom. Lay slices of the salted butter all over the smashed potatoes; this will melt into buttery pools as they roast. Next, sprinkle on the grated parmesan and garlic powder, followed by fresh sage leaves and chopped thyme. It already smells amazing, doesn’t it?

Step 3: The Perfect Crispy Roast

Pop the potatoes back in the oven and roast for 20-25 minutes until the edges turn crisp and golden brown. Keep an eye on them around the 20-minute mark so nothing burns. Once they’re perfectly crispy, remove from the oven and spoon over any melted butter and crispy sage from the pan. Season with sea salt and freshly cracked black pepper to taste. Serve immediately—you’ll want to get these onto your table while they’re still hot and crispy!

How to Serve Crispy Brown Butter Sage Smashed Potatoes Recipe

Garnishes

I love to finish these potatoes with a fresh sprinkle of chopped parsley or extra crispy sage leaves for a pop of color and fresh herb flavor. Sometimes I add a little lemon zest too—which brightens the richness beautifully. A final dusting of extra parmesan never hurts either!

Side Dishes

These crispy potatoes pair wonderfully with roasted chicken or pork, grilled steak, or even sautéed mushrooms and greens for a vegetarian meal. I sometimes serve them alongside my favorite garlic butter green beans or a simple arugula salad with lemon vinaigrette. They really elevate any plate without stealing the spotlight.

Creative Ways to Present

For special occasions, I like to serve these smashed potatoes in individual small cast iron skillets or pretty ramekins to keep them warm and crispy at the table. Another fun idea is layering them on a large rustic platter with fresh herbs scattered on top, making the whole dish look like an inviting herb garden. It’s an easy way to impress guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover smashed potatoes in an airtight container in the fridge, and they keep nicely for up to 3 days. Just make sure the potatoes are completely cooled before sealing to avoid sogginess from steam.

Freezing

While I haven’t had much luck freezing these potatoes without losing some of their crisp texture, you can freeze them after the initial soft roast (before smashing). When ready to eat, smash and roast from frozen, adding a bit more time in the oven for thorough crisping.

Reheating

To reheat leftovers and keep that crispiness, I recommend warming them in a hot oven (about 400°F) on a baking sheet for 10-15 minutes rather than microwaving. Microwaving tends to make them mushy, and that crispy crust is what makes this recipe shine!

FAQs

Final Thoughts

This Crispy Brown Butter Sage Smashed Potatoes Recipe is honestly one of my go-tos whenever I want something comforting but a little special. The combination of crispy edges, fragrant herbs, and that nutty brown butter is pure magic—and it’s so easy you can whip it up on a busy night or for guests without stress. I hope you love making—and eating—it as much as my family and I do. Seriously, try it out; you’re going to be hooked!

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