Get ready to transform ordinary potatoes into a culinary masterpiece that will make your taste buds dance with joy! These Roast Smashed Potatoes with Brown Butter Sage are not just a side dish – they're a crispy, golden revelation that will elevate any meal from ordinary to extraordinary. Imagine perfectly tender potatoes with irresistibly crunchy edges, drizzled with a rich, nutty brown butter sage sauce that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- New potatoes
- Butter
- Fresh sage leaves
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Wash the new potatoes thoroughly, ensuring all dirt is removed. Place potatoes in a large pot and cover with cold, salted water.
- Bring the potatoes to a boil over high heat, then reduce to medium and simmer for 15-18 minutes until they are tender when pierced with a fork. The potatoes should be soft but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes. This helps create a crispy exterior when roasting.
- Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them, creating a rustic, smashed appearance. Be careful not to completely break them apart.
- Drizzle the smashed potatoes with olive oil, ensuring each potato is lightly coated. Sprinkle generously with salt and freshly ground black pepper.
- Roast in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy.
- While the potatoes are roasting, prepare the brown butter sage sauce. In a small saucepan, melt the butter over medium heat.
- Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and develops a nutty aroma. Watch carefully to prevent burning.
- Add fresh sage leaves to the brown butter and cook for an additional 30-45 seconds until the leaves become crisp and fragrant.
- Remove the roasted potatoes from the oven and immediately drizzle with the brown butter sage sauce.
- Garnish with additional crispy sage leaves and serve hot as a delicious side dish.
Tips
- Choose the right potatoes: New potatoes work best for this recipe, as they hold their shape well and create a beautiful crispy exterior.
- Don't skip the drying step: After boiling, let the potatoes steam dry for 2-3 minutes. This crucial step helps achieve that coveted crispy crunch.
- Be gentle when smashing: Use a glass or potato masher, but don't completely flatten the potatoes. You want them rustic and partially intact.
- Watch the brown butter carefully: The line between perfectly brown and burnt is thin. Keep a close eye and swirl the pan to prevent burning.
- Fresh sage makes a difference: Use fresh sage leaves for the most vibrant flavor and crispy texture.
- Serve immediately: These potatoes are best enjoyed right out of the oven when they're at their crispiest and most flavorful. Pro tip: For extra indulgence, sprinkle some freshly grated Parmesan cheese over the potatoes just before serving for an additional layer of flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
