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Crispy Brown Butter Sage Smashed Potatoes

Crispy Brown Butter Sage Smashed Potatoes
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Crispy Brown Butter Sage Smashed Potatoes combine tender Yukon Gold potatoes smashed to achieve golden, crunchy edges, enriched with the nutty warmth of brown butter and the fresh, aromatic flavor of sage. This versatile side dish is simple to make, perfect for pairing with meats, vegetarian mains, or enjoyed on its own with an elegant rustic presentation.

Ingredients

Main Ingredients

  • Small Yukon Gold potatoes (about 1.5 to 2 pounds)
  • Unsalted butter (4 tablespoons)
  • Fresh sage leaves (8-10 leaves)
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • Olive oil (2-3 tablespoons)
  • Garlic (optional, 1-2 cloves minced)

Instructions

  1. Boil the Potatoes: Wash the small Yukon Gold potatoes thoroughly. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15 to 20 minutes, or until potatoes are tender and can be pierced easily with a fork.
  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 assist crisping.
  3. Smash the Potatoes: Drain the potatoes and let them cool slightly. Place each potato on the prepared baking sheet and gently press down with a sturdy glass or potato masher until flattened to about half their original thickness, making sure they hold together.
  4. Make Brown Butter Sage Sauce: In a skillet over medium heat, melt the unsalted butter. Continue cooking for 4-5 minutes until it turns golden brown and smells nutty. Add fresh sage leaves and cook for another minute until slightly crisp. Remove from heat carefully to avoid burning.
  5. Brush Potatoes and Roast: Brush each smashed potato with olive oil first, then drizzle or brush the brown butter sage sauce over them. Season with sea salt and freshly ground black pepper to taste.
  6. Bake Until Crispy: Place the baking sheet in the oven and roast for 25 to 30 minutes, or until edges are golden and crispy. For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.

Notes

  • Choose Yukon Gold potatoes for the perfect waxy and starchy balance.
  • Pat the potatoes dry after boiling to enhance crispiness.
  • Watch the brown butter carefully to avoid burning — it should be fragrant and golden.
  • Smash the potatoes gently to keep them intact but with crispy edges.
  • Use fresh sage leaves for better flavor and texture compared to dried.
  • Adjust salt and pepper as desired, considering the richness of the brown butter.

Nutrition

Keywords: smashed potatoes, brown butter, sage, crispy potatoes, side dish, easy recipe, Yukon Gold potatoes, savory potatoes

Find it online: https://marybaking.com/crispy-brown-butter-sage-smashed-potatoes/