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Crispy Brown Butter Smashed Potatoes are the perfect side dish to elevate any meal. These golden, crunchy potatoes are infused with the earthy, aromatic flavor of fresh sage, creating a simple yet irresistible combination.

Make this the perfect weeknight dinner and pair it with these delicious brown butter turkey meatballs. This meal is guaranteed to be a hit with their satisfying crunch and savory flavor.
Helpful Tips
- Choose the right potatoes: Small waxy potatoes, like Yukon Gold or baby reds, work best for smashing since they hold their shape well and crisp up beautifully.
- Boil until fork-tender: Cook the potatoes until they are just tender enough to smash easily without falling apart. This ensures a crisp outside and fluffy inside.
- Don’t skimp on the oil: A generous drizzle of olive oil on the baking sheet and over the potatoes helps them develop a perfectly crisp, golden crust.
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Crispy Brown Butter Smashed Potatoes
Ingredients
- 1 teaspoon cooking oil
- 10 sage leaves
- 2 cup (473 ml) chicken or vegetable broth
- 1 pound (454 g) small to medium Yukon Gold potatoes
- 1 tablespoon (30 ml) extra virgin olive oil
- 2 tablespoons (57 g) salted butter cut into slices
- 1/2 cup (50 g) Parmesan cheese grated
- 2 tablespoons (14 g) fresh thyme chopped
Instructions
- In a large skillet, heat cooking oil and fry the sage leaves until crispy. Remove to a paper towel to cool. Then crunch up half of them and keep the other half whole.
- Preheat the oven to 450° F (220° C). Line a baking sheet with parchment paper.
- Pour the broth into a pot and add the potatoes. Add additional water if necessary to cover the potatoes by 1”. Boil until tender, about 12-15 minutes.
- Drain the potatoes and let them sit in the colander for 10 minutes.
- Place them on the baking sheet and use a potato masher or bowl to smash each potato.
- Drizzle the olive oil all over the potatoes. Slice the butter and arrange it evenly around the potatoes. Sprinkle each with parmesan, the crumbled sage and thyme.
- Roast in the oven until the potatoes are crispy and golden around the edges, about 20 minutes.
- Season with salt and pepper, to taste. Serve with any remaining browned butter poured over the top along with the remaining whole crispy sage leaves.
Video
Notes
- Small waxy potatoes, like Yukon Gold or baby reds, work best for smashing since they hold their shape well and crisp up beautifully.
- Cook the potatoes until they are just tender enough to smash easily without falling apart. This ensures a crisp outside and fluffy inside.
- Let the potatoes sit after draining them to dry out a bit. It will help them get super crispy.
- A generous drizzle of olive oil on the baking sheet and over the potatoes helps them develop a perfectly crisp, golden crust.
- This recipe is based on a recipe from Half Baked Harvest
Nutrition

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.