How to Make Crispy Brown Butter Sage Smashed Potatoes

If you’re craving a side dish that perfectly blends crispy, golden edges with rich, comforting flavors, you’ve arrived at the right place. This recipe for Crispy Brown Butter Sage Smashed Potatoes brings together the humble potato’s fluffiness with the nutty warmth of brown butter and the fragrant herbaceousness of sage. Each bite offers that irresistible crunch followed by a melt-in-your-mouth texture and a hint of aromatic freshness, making it a new favorite for any meal or occasion.

Why You’ll Love This Recipe

• Golden Crispy Perfection: Every potato gets smashed just right for unbeatable crunchy edges while staying soft inside.
• Rich and Savory Flavor: Brown butter elevates the dish with a deep nuttiness that complements sage beautifully.
• Simple and Quick Preparation: Minimal ingredients and straightforward steps bring maximum flavor without fuss.
• Versatile Side Dish: Pairs wonderfully with meats, vegetarian mains, or as a snack by itself.
• Impressive Presentation: Rustic yet elegant, perfect for weeknight dinners or special gatherings.

Ingredients You’ll Need

These straightforward ingredients are the heart of Crispy Brown Butter Sage Smashed Potatoes, each adding its own essential note to the melody of taste and texture.

• Small Yukon Gold potatoes: Ideal for a tender inside and sturdy enough to hold their shape when smashed.
• Unsalted butter: The base of that luscious brown butter flavor that brings richness without overwhelming.
• Fresh sage leaves: Provides an earthy, aromatic nuance that pairs perfectly with the butter.
• Sea salt and freshly ground black pepper: Enhances the natural flavors, adding balance and seasoning.
• Olive oil: Helps crisp the potatoes to golden perfection during roasting.
• Garlic (optional): Adds a subtle pungency that complements the brown butter and sage beautifully.

Variations for Crispy Brown Butter Sage Smashed Potatoes

Feel free to play around with flavors and textures. This recipe is incredibly adaptable to suit dietary needs, ingredient availability, or personal taste preferences.

• Cheesy Upgrade: Sprinkle grated Parmesan or cheddar before broiling for a gooey cheesy crust.
• Spicy Twist: Add a pinch of smoked paprika or red chili flakes to the butter for a gentle kick.
• Herb Swap: Replace sage with rosemary or thyme for a different herbal aroma.
• Vegan Version: Use vegan butter or olive oil alone for crispiness with plant-based richness.
• Garlic Lover’s Delight: Infuse the brown butter with minced garlic for a bolder, savory punch.

How to Make Crispy Brown Butter Sage Smashed Potatoes

Step 1: Boil the Potatoes

Start by washing your small Yukon Gold potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender enough to pierce easily with a fork, usually about 15 to 20 minutes depending on size.

Step 2: Preheat and Prepare for Roasting

While the potatoes boil, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and promote crisping.

Step 3: Smash the Potatoes

Once the potatoes are drained and slightly cooled, place them individually on the prepared baking sheet. Using a sturdy glass or potato masher, gently press each potato down until it flattens to about half its original thickness but still holds together.

Step 4: Make Brown Butter Sage Sauce

In a skillet over medium heat, melt the butter and allow it to cook slowly until it turns golden brown and smells nutty, about 4-5 minutes. Add fresh sage leaves to the butter and cook for another minute, letting the leaves crisp slightly and infuse the butter with flavor. Be careful not to burn the butter or the sage.

Step 5: Brush Potatoes and Roast

Brush the smashed potatoes generously with olive oil first, then drizzle or brush the brown butter sage sauce all over each potato. Sprinkle with sea salt and freshly ground black pepper to taste.

Step 6: Bake Until Crispy

Place the sheet in the oven and roast for 25 to 30 minutes, or until the potatoes are golden and crispy on the edges. For extra crispiness, you can broil them for the last 2-3 minutes, watching closely to avoid burning.

Pro Tips for Making Crispy Brown Butter Sage Smashed Potatoes

• Choose the right potato: Yukon Golds provide the perfect balance of waxy and starchy texture.
• Don’t forget to dry: Pat potatoes dry after boiling to help the oil and butter crisp the surface effectively.
• Control the brown butter: Keep a close eye when browning butter to prevent burning—it should be fragrant and golden.
• Smash carefully: Flatten potatoes just enough to smash without breaking apart completely for ideal texture contrast.
• Use fresh sage: Fresh leaves crispen beautifully and infuse better flavor than dried.
• Customize your seasoning: Adjust salt and pepper according to your taste, remembering brown butter adds richness too.

How to Serve Crispy Brown Butter Sage Smashed Potatoes

Garnishes

A handful of finely chopped fresh parsley or chives can brighten the plate visually and taste-wise, adding a fresh, herbal note that contrasts with the rich, buttery potatoes.

Side Dishes

These smashed potatoes pair wonderfully with roasted chicken, grilled steak, or even hearty vegetable mains like mushroom ragout or ratatouille. Their crispy texture offers a nice contrast alongside creamy sauces or lighter salads.

Creative Ways to Present

Try placing the Crispy Brown Butter Sage Smashed Potatoes in a beautiful rustic bowl sprinkled with coarse salt flakes and an extra drizzle of brown butter sage sauce just before serving. You can also skewer them for a fun appetizer or arrange them around a main dish for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Allow the potatoes to cool completely before storing in an airtight container. They will keep well in the refrigerator for up to 3 days, retaining much of their crispiness when reheated correctly.

Freezing

While best enjoyed fresh, these smashed potatoes can be frozen. Freeze them on a tray first to prevent sticking, then transfer to a freezer-safe container or bag. They can be stored for up to 2 months but may lose some crisp texture upon thawing.

Reheating

Reheat in a preheated oven or toaster oven at 375°F (190°C) for 10-15 minutes to bring back the crisp edges. Avoid microwaving as it will make them soggy and detract from the texture.

FAQs

Can I use other types of potatoes?

Yes! While Yukon Golds are ideal, red potatoes or fingerlings can also work, though texture and crispiness might vary slightly.

How do I know when the brown butter is ready?

Once the butter starts to foam and turns a clear golden brown with a nutty aroma, it’s ready. Be sure to remove it from heat to avoid burning.

Can I make this recipe vegan?

Absolutely! Swap the butter for a plant-based alternative and use olive oil to ensure you still get great flavor and crispiness.

What can I do if I don’t have fresh sage?

Dried sage can be used in a pinch, but add it sparingly to avoid bitterness—fresh sage gives the best flavor and texture.

Is this recipe suitable for meal prep?

Yes, it reheats well and can complement many meals throughout the week, making it a delicious and convenient option for meal prepping.

Final Thoughts

If you’ve been searching for a side dish that feels both cozy and special, you must try making Crispy Brown Butter Sage Smashed Potatoes. With a minimal ingredient list, straightforward steps, and that perfect balance of crunch and flavor, this recipe will likely become a kitchen favorite you reach for again and again. Enjoy the process and savor every bite!

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