I am a firm believer that potatoes are the perfect comfort food, and this recipe for Crispy Brown Butter Sage Smashed Potatoes is my absolute favorite way to prepare them. They are a true textural masterpiece, with a fluffy, tender interior and an irresistibly crispy, craggy exterior. Drenched in a nutty brown butter infused with crispy sage and thyme, they are an elegant, sophisticated side dish that will steal the show at any meal.
You will be completely captivated by this recipe. The secret is a unique two-step cooking process: first, the potatoes are gently roasted in apple cider and broth to make them incredibly tender and flavorful. Then, they are smashed and roasted again at a high heat to achieve that signature crunch. The final drizzle of herby brown butter and a sprinkle of salty Parmesan makes them utterly addictive.
The Ingredients for Your Crispy Smashed Potatoes
- 1 pound small to medium potatoes (yukon or russet potatoes)
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
- sea salt and black pepper
- 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 tablespoon fresh chopped thyme
- 1 teaspoon garlic powder
How to Create Your Crispy Smashed Potatoes
Step 1: Tenderize the Potatoes
First, preheat your oven to 400°F (200°C). Arrange the small to medium potatoes in a casserole dish that has a lid. Pour the apple cider and the chicken broth (or white wine) over the potatoes. Cover the dish and roast for about 45 minutes, or until the potatoes are very soft and can be easily pierced with a fork.
Step 2: Smash the Potatoes
Increase the oven temperature to 425°F (220°C). Carefully remove the tender potatoes from the casserole dish and place them on a large baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to “smash” it into a flat, craggy patty.
Step 3: Roast for Crispy Perfection
Drizzle the smashed potatoes generously with olive oil. Arrange small slices of the salted butter over the top of each potato. Sprinkle them with the grated parmesan cheese, garlic powder, fresh sage leaves, and fresh thyme. Roast for 20-25 minutes, or until the potatoes are deeply golden brown and incredibly crispy around the edges.
Step 4: Finish and Serve
As soon as the potatoes come out of the oven, spoon any of the herby, browned butter from the pan over the tops. Season with a good sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately, topped with the crispy herbs from the pan.
My Best Tips for These Smashed Potatoes
My Secret for the Best Flavor
Roasting the potatoes in apple cider and broth before smashing them is the secret to an incredibly flavorful potato. Instead of just being boiled in plain water, the potatoes absorb all that sweet and savory liquid, which seasons them from the inside out and makes them far more delicious than a standard boiled potato.
Don’t Be Shy with the Oil and Butter
To achieve that signature, shatteringly crisp exterior, you need to be generous with the fats. A good drizzle of olive oil before roasting helps to fry the edges, and the pats of butter on top will melt and pool, creating little pockets of buttery, crispy goodness. This is not the time to be sparing!
The Smaller the Potato, the Better
This technique works best with small to medium-sized potatoes. Smaller potatoes have a higher skin-to-flesh ratio, which means you get more of that delicious crispy exterior in every bite. They also cook more quickly and are easier to smash into uniform patties.
Delicious Variations to Try
These Crispy Brown Butter Sage Smashed Potatoes are a fantastic starting point for your own creative twists. For a bit of heat, you can add a pinch of red pepper flakes along with the garlic powder. For a different flavor profile, try using fresh rosemary instead of thyme. If you want to make them even more decadent, you could sprinkle them with some crumbled bacon or a different kind of cheese, like Gruyère or Asiago, before the final roast.
FAQs
Can I boil the potatoes instead of roasting them first?
Yes, you can. If you’re short on time, you can boil the potatoes in salted water until they are fork-tender, which usually takes about 15-20 minutes. Then, you can proceed with smashing and roasting them as directed. You’ll miss out on the flavor from the apple cider, but they will still be deliciously crispy.
What kind of potatoes are best?
Small Yukon Gold potatoes are an excellent choice because they have a naturally buttery flavor and a creamy texture. However, small red potatoes or any other waxy baby potato will also work wonderfully.
Can I make these ahead of time?
These potatoes are best served immediately after they come out of the oven to get the full effect of their crispy texture. However, you can do the initial roast or boil ahead of time. Let the cooked potatoes cool, then store them in the refrigerator. When you’re ready to eat, just proceed with the smashing and final roasting step.
Crispy Brown Butter Sage Smashed Potatoes
- Total Time: 90
- Yield: 6 servings 1x
Description
These Crispy Brown Butter Sage Smashed Potatoes are a true textural masterpiece, featuring a fluffy interior and an irresistibly crispy exterior. Drenched in a nutty brown butter infused with crispy sage and thyme, this elegant and sophisticated side dish will steal the show at any meal. The unique two-step cooking process of roasting in apple cider and then smashing and roasting again at high heat makes them utterly addictive.
Ingredients
1 pound small to medium potatoes (yukon or russet potatoes)
2 cups apple cider
1 cup chicken broth or dry white wine
sea salt and black pepper
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 tablespoon fresh chopped thyme
1 teaspoon garlic powder
Instructions
Tenderize the Potatoes:
Preheat your oven to 400°F (200°C). Arrange the potatoes in a casserole dish with a lid. Pour the apple cider and chicken broth over the potatoes. Cover and roast for about 45 minutes, until the potatoes are very soft.
Smash the Potatoes:
Increase the oven temperature to 425°F (220°C). Carefully place the tender potatoes on a large baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to “smash” it.
Roast for Crispy Perfection:
Drizzle the smashed potatoes with olive oil. Arrange small slices of butter over each potato. Sprinkle with parmesan cheese, garlic powder, fresh sage leaves, and fresh thyme. Roast for 20-25 minutes, until deeply golden brown and incredibly crispy.
Finish and Serve:
As soon as the potatoes come out of the oven, spoon any of the herby, browned butter from the pan over the tops. Season with flaky sea salt and freshly ground black pepper. Serve immediately.
Notes
Boiling Method Shortcut:
If you’re short on time, you can boil the potatoes in salted water for 15-20 minutes until fork-tender instead of roasting them first. You’ll miss the flavor from the apple cider, but they will still be deliciously crispy.
Best Potatoes to Use:
Small Yukon Gold potatoes are an excellent choice due to their buttery flavor and creamy texture. Small red potatoes or any other waxy baby potato will also work well.
Make-Ahead Tip:
These potatoes are best served immediately for maximum crispiness. However, you can do the initial roast or boil ahead of time. Store the cooled, cooked potatoes in the refrigerator, then proceed with the smashing and final roasting step when you’re ready to serve.
- Prep Time: 20
- Cook Time: 70
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 186
- Sugar: 8g
- Sodium: 350mg
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: smashed potatoes, crispy potatoes, brown butter sage, side dish, roasted potatoes, holiday side dish
