Crispy Brown Butter Smashed Potatoes

This article has links to products that we may make commission from.

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.

Crispy smashed sage potatoes

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.

Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊

Crispy smashed sage potatoes

Crispy Brown Butter Smashed Potatoes

Crispy Brown Butter Smashed Potatoes are the perfect side dish with golden, crunchy potatoes, crispy sage, thyme, and parmesan cheese.
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 Servings
Calories: 309kcal

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

Calories: 309kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 1350mg | Potassium: 514mg | Fiber: 3g | Sugar: 2g | Vitamin A: 871IU | Vitamin C: 28mg | Calcium: 180mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Send this to a friend