I absolutely love how this Crispy Brown Butter Sage Smashed Potatoes Recipe comes together—it’s like a cozy hug on a plate that’s both crispy and buttery in all the best ways. When I first tried smashing the potatoes after roasting them in apple cider and broth, I couldn’t believe how tender and flavorful they turned out. The brown butter and crispy sage elevate simple potatoes into something that feels so indulgent yet comforting.
You’ll find that this recipe is perfect for dinner parties, holiday meals, or just a weeknight when you want to impress without too much fuss. The combination of textures—the soft interior of each potato and the crunchy, golden edges—is pure magic. Plus, using fresh herbs like sage and thyme adds that aromatic pop that leaves everyone asking for seconds.
Why You’ll Love This Recipe
- Crunchy Meets Tender: The secret smashed technique delivers crispy edges with a soft inside every time.
- Rich Brown Butter Flavor: Brown butter infuses deep, nutty richness that pairs perfectly with fresh sage.
- Easy to Prep: With minimal ingredients and simple steps, it’s surprisingly stress-free to make.
- Perfect for Any Occasion: Whether it’s weeknight comfort or a holiday feast, this recipe shines.
Ingredients You’ll Need
You’ll want to choose ingredients that bring out the potatoes’ natural goodness while building layers of flavor with simple kitchen staples. I love how the apple cider tenderizes the potatoes right in the roasting dish, making every bite juicy and flavorful.
- Small to medium potatoes: Yukon golds or russets work beautifully; pick potatoes about the size of a golf ball for perfect smashing.
- Apple cider: This adds a subtle sweetness and tenderizing acidity during roasting that’s a game-changer.
- Chicken broth or dry white wine: Either one adds a depth of flavor—wine gives a sharper note while broth keeps it savory.
- Sea salt and black pepper: Essential for seasoning both during and after cooking to balance all the flavors.
- Extra virgin olive oil: Helps crisp the potatoes while roasting and adds fruity richness.
- Salted butter: The star of the show—used for browning and flavor; I recommend using real butter for that perfect nutty taste.
- Grated parmesan cheese: Sprinkled on top for a salty, crunchy crust that’s irresistible.
- Fresh sage leaves: Fried in brown butter, sage turns wonderfully crisp and aromatic.
- Fresh chopped thyme: Adds an earthy layer that balances the richness of the butter.
- Garlic powder: A spice that enhances but doesn’t overpower the delicate flavors.
Variations
I like to keep things flexible with this Crispy Brown Butter Sage Smashed Potatoes Recipe because every kitchen has different herbs and preferences. Feel free to tweak based on what you have or want to experiment with extra layers of flavor.
- Vegetarian Variation: Swap chicken broth with vegetable broth and use a vegan butter to make this completely plant-based while keeping the crispiness.
- Herb Swap: If you don’t have fresh sage, rosemary or oregano work great too, just adjust the amount to taste.
- Spicy Kick: Add a pinch of smoked paprika or chili flakes before roasting for a subtle heat your family might love.
- Extra Cheesy: Try adding mozzarella or cheddar alongside parmesan for a gooey topping twist.
How to Make Crispy Brown Butter Sage Smashed Potatoes Recipe
Step 1: Roast the Potatoes Soft and Flavored
Start by preheating your oven to 400° F, which gives us a perfectly steady heat to soften the potatoes through. Place your potatoes in a casserole dish and pour over the apple cider along with either chicken broth or white wine—this combo is what infuses them with that subtle, juicy tang. Cover the dish with a lid or foil and roast for about 45 minutes until the potatoes are super tender. I like to test with a fork: if it slides in easily, you’re good to go.
Step 2: Smash and Season for Crispy Edges
Once soft, crank your oven up to 425° F for that perfect crisp. Carefully transfer the potatoes onto a baking sheet, being gentle so they don’t break apart completely. Using the back of a fork or a potato masher, gently smash each potato until flattened but still holding shape. Drizzle generously with olive oil—this will help create that golden crust you’re after. Lay slices of buttery goodness on top, and sprinkle with parmesan, garlic powder, sage, and thyme. The butter will brown and bubble while roasting for 20-25 minutes, so keep an eye for golden edges that look almost crunchy.
Step 3: Finish with Brown Butter and Serve
While your potatoes roast, melt the remaining butter in a pan over medium heat to brown it gently with fresh sage leaves. It’s a little trick I discovered that adds a nutty, aromatic richness, plus crispy bits of sage that you’ll love tossing over the potatoes at the end. Once cooled slightly from the oven, drizzle the warm brown butter and sage on top, season with sea salt and freshly cracked black pepper, then serve immediately. This final step brings all the flavors together in a dreamy, unforgettable way.
Pro Tips for Making Crispy Brown Butter Sage Smashed Potatoes Recipe
- Choose Even-Sized Potatoes: Picking similar-sized potatoes ensures even roasting and consistent tenderness.
- Don’t Skip the Apple Cider: It adds subtle sweetness and helps break down starch for soft interiors.
- Smash Gently—Don’t Overdo It: Keep the shape to get crispy edges without turning to mush.
- Brown Butter Watch: Keep a close eye so the butter doesn’t burn; nutty aroma means you’re there.
How to Serve Crispy Brown Butter Sage Smashed Potatoes Recipe
Garnishes
I love finishing these potatoes with some extra crispy sage leaves and a sprinkle of freshly grated parmesan for a salty crunch. For a fresh pop, a little chopped chive or parsley works beautifully too. It’s those small touches that make the dish look as good as it tastes!
Side Dishes
This recipe pairs wonderfully with roasted chicken, seared pork chops, or even a hearty mushroom ragout for a vegetarian option. Since the potatoes are packed with flavor, I often keep sides simple—think fresh steamed green beans or a crisp arugula salad to balance richness.
Creative Ways to Present
For special occasions, I’ve plated these smashed potatoes on a wooden board garnished with whole sage sprigs and small bowls of brown butter sauce on the side for guests to drizzle more if they want. You can also serve them in individual ramekins for a charming, rustic touch that makes everyone feel pampered.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover smashed potatoes in an airtight container in the fridge for up to 3 days. I find they reheat best if you let them come to room temperature first before warming them to keep that crispy texture intact.
Freezing
I don’t usually freeze these because the crispy edges can lose their texture, but if you have to, flash freeze the individual smashed potatoes on a baking sheet first, then transfer them to a freezer-safe bag. Thaw gently in the fridge before reheating.
Reheating
The best way I’ve found to reheat is using a hot oven or toaster oven at 400°F for about 10 minutes to restore crispness. Microwave reheating tends to make them soggy, so it’s worth the extra minute or two for a crunchy finish.
FAQs
-
Can I use other types of potatoes for this recipe?
Absolutely! Yukon gold and russet potatoes are my favorites because they have the right balance of starch and moisture, but red potatoes or fingerlings can also work. Just adjust roasting time as needed since waxier potatoes might stay firmer.
-
Why do you roast potatoes with apple cider and broth/wine first?
Roasting the potatoes in apple cider and broth or wine steams and infuses them with flavor, breaking down starches gently so they become super tender inside before you smash and crisp them. It’s a great shortcut to tasty, fluffy potatoes.
-
How do I get the brown butter sage flavor without burning the butter?
Watch the butter closely as it melts over medium heat—it will foam first, then begin to brown and smell nutty. Remove it from the heat as soon as it starts turning a light golden color. Adding the sage leaves early on lets them crisp gently in the butter without burning.
-
Can I make these potatoes ahead of time?
You can roast the potatoes through step one ahead of time and refrigerate them. Smash and crisp them just before serving. This breaks up the work and keeps the texture fresh.
Final Thoughts
This Crispy Brown Butter Sage Smashed Potatoes Recipe has become one of my go-to comfort foods whenever I want something a little special but fuss-free. The combination of crisp edges, creamy insides, and that heavenly browned butter with sage is irresistible. I’m always excited to share it because it’s easy enough for a weeknight but elegant enough for guests. I hope you give it a try soon—you might just find it becoming a favorite in your household, too!
Print
Crispy Brown Butter Sage Smashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
These Crispy Brown Butter Sage Smashed Potatoes combine tender roasted potatoes soaked in apple cider and chicken broth with a crispy, flavorful finish of brown butter, fresh sage, thyme, garlic, and parmesan. Perfectly crispy on the edges, soft inside, and bursting with savory herbaceous flavor, this recipe is an elegant yet comforting side dish ideal for any occasion.
Ingredients
Potatoes and Broth
- 1 pound small to medium potatoes (Yukon or Russet)
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
- Sea salt and black pepper, to taste
Seasonings and Toppings
- 2-3 tablespoons extra virgin olive oil
- 1 stick (8 tablespoons) salted butter
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh chopped thyme
- 1 teaspoon garlic powder
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast Potatoes: Place the whole potatoes in a casserole dish with a lid. Pour the apple cider and chicken broth or white wine over them. Cover with the lid and roast for about 45 minutes until the potatoes are very soft and can be easily pierced with a fork.
- Increase Oven Temperature and Smash Potatoes: Increase the oven heat to 425°F (220°C). Carefully remove the potatoes from the casserole and spread them out on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato to flatten slightly without breaking them apart.
- Add Flavors and Roast Again: Drizzle the smashed potatoes with olive oil. Evenly distribute slices of butter on top of each potato. Sprinkle garlic powder and grated parmesan cheese over the potatoes, then scatter fresh sage leaves and chopped thyme. Place the baking sheet back in the oven and roast for an additional 20-25 minutes until the edges are crispy and golden brown.
- Finish and Serve: Remove the potatoes from the oven. Spoon any melted butter and sage from the pan over the potatoes. Season with salt and pepper to taste. Serve immediately, garnished with the crispy roasted sage leaves for extra flavor and texture.
Notes
- Use small to medium-sized potatoes for even roasting and easier smashing.
- Chicken broth can be substituted with dry white wine or vegetable broth for different flavor profiles.
- Make sure to smash the potatoes gently to keep them mostly intact, which creates the best crispy edges.
- Fresh herbs provide brighter flavors; dried can be used but reduce quantity accordingly.
- This dish is best served immediately to enjoy the crispiness before the potatoes soften.
Nutrition
- Serving Size: 1/6 of recipe (approximately 170g)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
