Description
These Crispy Brown Butter Sage Smashed Potatoes feature tender roasted potatoes smashed and roasted again to achieve a golden, crispy exterior infused with rich brown butter, fresh sage, thyme, and parmesan. Perfect as a flavorful side dish for any meal.
Ingredients
Units
Scale
Potatoes and Liquids
- 1 lb small to medium potatoes (Yukon or Russet)
- 2 cups 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 Oven and Roast Potatoes: Preheat your oven to 400° F. Place the small potatoes in a casserole dish with a lid, then pour in the apple cider and chicken broth or dry white wine. Cover the dish and roast for 45 minutes or until the potatoes are very soft.
- Smash and Season Potatoes: Increase oven temperature to 425° F. Carefully remove the potatoes from the casserole dish and place them on a baking sheet. Using the back of a fork or potato masher, gently smash each potato to flatten slightly without breaking apart completely. Drizzle the potatoes with extra virgin olive oil.
- Add Butter and Herbs: Arrange slices of salted butter across the smashed potatoes. Liberally sprinkle grated parmesan cheese, garlic powder, fresh sage leaves, and chopped thyme over the potatoes to enhance the flavor.
- Roast Until Crispy: Roast the potatoes in the oven for 20 to 25 minutes, or until they develop a crispy, golden-brown crust on the exterior while remaining soft inside.
- Finish and Serve: Spoon any melted brown butter and crispy sage leaves from the baking sheet over the potatoes. Season with sea salt and freshly ground black pepper to taste. Serve immediately, garnishing with the crispy herbs for added flavor and texture.
Notes
- You can substitute chicken broth with dry white wine according to preference.
- Use small to medium potatoes for the best texture and cooking time.
- For a vegetarian version, substitute chicken broth with vegetable broth and use unsalted butter or a plant-based alternative.
- Ensure potatoes are very soft before smashing to avoid them breaking apart.
- Fresh herbs like sage and thyme can be adjusted to taste or substituted with rosemary for a different flavor profile.
Nutrition
- Serving Size: 1/6 recipe (about 4-5 potatoes)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
