Crispy Brown Butter Smashed Potatoes

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Crispy Brown Butter Smashed Potatoes are the perfect side dish with golden, crunchy potatoes, crispy sage, thyme, and parmesan cheese.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Butter, Parmesan, Potatoes, Sausage

Servings: Servings

Calories: 309kcal

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.

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