Description
These Incredible Smashed Potatoes with Sage Butter are a crispy, flavorful side dish perfect for any meal. Small potatoes are boiled, smashed, and roasted until golden and crunchy, then topped with nutty browned butter infused with aromatic sage leaves and toasted pine nuts. The result is crispy on the outside yet fluffy inside potatoes bursting with savory herb and butter goodness.
Ingredients
Units
Scale
Potatoes
- 900 grams small potatoes (2 pounds; recommended varieties: Agria, Yukon Gold, baby roasting potatoes, or new potatoes)
- 1/4 cup olive oil
- Salt and pepper to taste
- 3/4 cup table salt (optional, for boiling water)
Topping
- 2 - 3 tablespoons toasted pine nuts
- 120 grams salted butter
- 10 - 12 fresh sage leaves
- Flaky sea salt for finishing
Instructions
- Preheat the oven: Set your oven to 400°F (about 200°C) to get it ready for roasting the potatoes.
- Boil the potatoes: Place the small potatoes in a large pot and cover them with 3 to 4 liters of cold water. Optionally add ¾ cup of table salt to season the potatoes as they cook. Bring to a boil, then reduce the heat slightly and simmer until a fork easily pierces the potatoes, approximately 25 minutes depending on size.
- Drain and steam off: Drain the potatoes well and let them sit for 5 minutes to release steam. This ensures they dry out somewhat for crispier roasting.
- Smash the potatoes: Arrange the potatoes on a baking tray. Using the bottom of a glass or plate, gently press down and smash each potato so it breaks open but remains mostly intact.
- Oil and season: Drizzle the olive oil thoroughly over and into the broken pieces of the smashed potatoes. Generously sprinkle salt and pepper all over to ensure plenty of seasoning.
- Roast potatoes: Place the baking tray in the preheated oven and roast the potatoes for 30 to 40 minutes until golden and crisp. Roast until you get your preferred level of crunch while maintaining fluffy interiors.
- Prepare sage butter: While potatoes are finishing, melt the butter in a stainless steel skillet over medium heat. Add the fresh sage leaves once the butter is sizzling. Swirl the pan frequently to evenly cook the butter and sage.
- Brown the butter: Cook the butter until it becomes crackly then quiets down, and foam appears on top, about 3 to 4 minutes. Look for a nutty aroma and brown solids at the pan bottom without burning them black.
- Assemble and serve: Transfer the roasted smashed potatoes to a serving plate. Sprinkle toasted pine nuts over the top. Spoon the browned sage butter along with the crisp sage leaves onto the potatoes. Finish with a good pinch of flaky sea salt to taste and serve immediately.
Notes
- Potatoes: Choose potatoes that roast well like Agria or Yukon Gold. Smaller uniform sizes help them cook evenly. Baby roasting or new potatoes also work beautifully.
- Toasting pine nuts: Heat a skillet over medium-high and toast pine nuts until lightly golden, tossing frequently to avoid burning.
- Butter: Using salted butter is recommended to complement the potatoes’ seasoning, but unsalted can be used if preferred.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 320 kcal
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
