Description
These smashed potatoes are pan-fried until crispy and tossed with fragrant brown butter and fresh sage. They are a simple yet elegant side dish.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes in salted water until tender, about 15-20 minutes.
- Drain potatoes and let them cool slightly.
- Place potatoes on a baking sheet lined with parchment paper.
- Using the bottom of a glass or a potato masher, gently smash each potato until flattened.
- Drizzle with olive oil, salt, and pepper.
- Bake for 20-25 minutes, or until golden brown and crispy.
- While potatoes bake, melt butter in a skillet over medium heat.
- Add sage leaves and cook until butter is browned and fragrant, about 3-5 minutes. Be careful not to burn the butter.
- Remove sage leaves from the brown butter.
- Once potatoes are crispy, remove them from the oven.
- Drizzle the brown butter over the smashed potatoes.
- Toss gently to coat.
- Serve immediately.
Notes
- Ensure potatoes are fully cooked before smashing to prevent them from falling apart.
- Watch the butter closely to achieve a brown butter color without burning.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking and Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Crispy Brown Butter Sage Smashed Potatoes, smashed potatoes, brown butter, sage, crispy potatoes, easy side dish, vegetarian recipe