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
Scale
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
